Chinese Chicken-Stuffed Peppers

Recipe Ingredients

1 teaspoon	5ml	Sweet red pepper (large)
1 tablespoon	15ml	Sesame oil
1		Garlic - minced
1 teaspoon	5ml	Minced fresh gingerroot
1/2 cup	55g / 1.9oz	Finely chopped carrots
1/4 cup	15g / 0.5oz	Thinly sliced green onions
1 cup	62g / 2.2oz	Finely chopped chicken *
1 cup	160g / 5.6oz	Cooked regular rice
1/2 cup	118ml	Frzn English peas - thawed
		Egg - beaten
1 tablespoon	15ml	Plus 1 1/2 t soy sauce
1/8 teaspoon	0.6ml	Salt

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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