Chinese Chicken-Stuffed Peppers

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Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal, Poultry, Chinese
Yield: 4 servings

4 x Lg sweet red pepper 1 tb Sesame oil
1 x Clove garlic, minced 1 ts Minced fresh gingerroot
1/2 c Finely chopped carrots 1/4 c Thinly sliced green onions
1 c Finely chopped chicken * 1 c Cooked regular rice
1/2 c Frzn english peas, thawed 1 x Egg, beaten
1 tb Plus 1 1/2 t soy sauce 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
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.

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