Recipe - Chinese Chicken Stuffed Peppers

1 lg Sweet red Pepper
1 cup Finely chopped Chicken *
1 tablespoon Sesame oil
1 cup Cooked regular Rice
1 Clove garlic; minced
One half cup Frzn English Peas; thawed
1 teaspoon Minced fresh Gingerroot
Egg; beaten
One half cup Finely chopped Carrots
1 tablespoon Plus 1 One half t Soy sauce
One fourth cup Thinly cut or sliced up Green onions
1/8 teaspoon Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well.

Spoon Three fourths cup mixture into each reserved pepper. Top with reserved pepper
slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and
bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231
calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol,
3.1 mg iron, 366 mg sodium, 37 mg calcium. Converted by MMCONV vers. 1.00
Posted to recipeludigest Volume 01 Number 229 by PookyPook@aol.com on Nov
9, 1997