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Add a photoServings: 4
Ingredients
- 4 x Lg sweet red Pepper
- 1 tsp Sesame oil
- 1 x Clove garlic, chopped
- 1 tsp Chopped fresh Gingerroot
- 1/2 c. Finely minced Carrots
- 1/4 c. Thinly sliced Green onions
- 1 c. Finely minced Chicken *
- 1 c. Cooked regular Rice
- 1/2 c. Frozen English Peas, thawed
- 1 x Egg, beaten
- 1 tsp Plus 1 1/2 t Soy sauce
- 1/8 tsp Salt
Directions
- * 1 C. finely minced, 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 min.
- Drain, set aside.
- Coat a large skillet or possibly wok with Pam; add in sesame oil, and place over med heat till warm. Add in garlic and gingerroot; stir fry 30 seconds. Add in carrots and green onions; stir fry 2 min more. Remove from heat. Add in chicken and remaining ingredients, stirring well.
- Spoon 3/4 c. mix 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 min or possibly till thoroughly heated. PER
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 80 | 35% |
| Total Fat 8.91g | 11% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 338mg | 14% |
| Potassium 488mg | 14% |
| Total Carbs 23.96g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.48g | 5% |
| Protein 12.63g | 20% |
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