Chinese Chicken-Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 large sweet red peppers |
1 tablespoon sesame oil |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
1/2 cup finely chopped carrot |
1/4 cup thinly sliced green onion |
1 cup finely chopped chicken, skin removed before cooking |
1 cup cooked rice |
1/2 cup frozen english peas, thawed |
1 egg, beaten |
4 1/2 teaspoons soy sauce |
1/8 teaspoon salt |
Directions:
1. Cut a 1/2 thick slice from the side of each pepper, reserving slices; remove seeds.
2. Place peppers in boiling water, boil 5 minutes, drain, set aside.
3. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
4. Add garlic and gingerroot; stir fry 30 seconds.
5. Add carrots and green onions; stir fry 2 minutes more.
6. Remove from heat.
7. Add chicken and remaining ingredients, stirring well.
8. Spoon 3/4 cup mixture into each reserved pepper.
9. Top with reserved pepper slices.
10. Arrange peppers, cut side up, in a 10 x 6 x 2 baking dish.
11. Cover and bake 350 degrees for 30 minutes or until thoroughly heated.
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