Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Sweet red pepper (large)

  2. 1 tablespoon 15ml Sesame oil

  3. 1 Garlic - minced

  4. 1 teaspoon 5ml Minced fresh gingerroot

  5. 1/2 cup 55g / 1.9oz Finely chopped carrots

  6. 1/4 cup 15g / 1/2oz Thinly sliced green onions

  7. 1 cup 62g / 2 1/5oz Finely chopped chicken

  8. 1 cup 160g / 5.6oz Cooked regular rice

  9. 1/2 cup 118ml Frzn English peas - thawed Egg - beaten

  10. 1 tablespoon 15ml Plus 1 1/2 t soy sauce

  11. 1/8 teaspoon 0.6ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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 up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.


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