Ingredients
4 lg Sweet Red Pepper
1 c Finely Chopped Chicken *
1 tb Sesame Oil
1 c Cooked Regular Rice
Clove Garlic, Minced
1/2 c Frozen 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).
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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 350øF for 30
minutes or until thoroughly heated.
Makes 4 servings.
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