Chinese Chicken Stuffed Peppers

Course : Chicken
Serves: 4
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1 Large sweet red Pepper
1 cup Finely chopped Chicken *
1 tablespoon Sesame oil
1 cup Cooked regular Rice
1 Clove garlic
1/2 cup Frzn English Peas -- thawed
1 teaspoon Minced fresh Gingerroot
1 large Egg -- beaten
1/2 cup Finely chopped Carrots
1 tablespoon Plus 1 1/2 t Soy sauce
1/4 cup Thinly sliced Green onions
1/8 teaspoon Salt

Preparation / Directions:

* 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.


Nutritional Information:

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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