Chinese Chicken-Stuffed Peppers

Title: Chinese Chicken-Stuffed Peppers

Categories: Low-cal, Chicken

Yield: 4 servings

4 x Lg sweet red pepper

1 c Finely chopped chicken

1 tb Sesame oil

1 c Cooked regular rice

Clove garlic, minced 1/2 c Frzn english peas,

thawed 1 ts Minced fresh gingerroot Egg, beaten

1/2 c Finely chopped carrots

1 tb Plus 1 1/2 t soy sauce

1/4 c Thinly sliced green onions

1/8 ts 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 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side

10x6x2 baking dish. Cover and bake

350 deg F for 30 minutes or 231 calories,

16.4 g protein,

25.7 carbohydrates

98 g cholesterol,

3.1 mg iron,

366 mg sodium,

mg

calcium. --