Ingredients Jump to Instructions ↓

  1. 1 Large sweet red Pepper

  2. 1 cup Finely chopped Chicken

  3. 1 tablespoon Sesame oil

  4. 1 cup Cooked regular Rice

  5. 1 Clove garlic -- minced

  6. 1/2 cup Frzn English Peas -- thawed

  7. 1 teaspoon Minced fresh Gingerroot Egg -- beaten

  8. 1/2 cup Finely chopped Carrots

  9. 1 tablespoon Plus 1 1/2 t Soy sauce

  10. 1/4 cup Thinly sliced Green onions

  11. 1/8 teaspoon Salt

Instructions Jump to Ingredients ↑

  1. Preparation : * 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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