Chinese Chicken-stuffed Peppers

Ingredients

• 4 large sweet red pepper
• 1 clove garlic, minced
• ½ cup finely chopped carrots
• 1 cup finely chopped, cooked chicken breast (skinned before cooking)
• ½ cup frozen English peas, thawed
• 1 tbsp + 1½ tsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced fresh gingerroot
• ¼ cup thinly sliced green onions
• 1 cup cooked regular rice
• 1 egg, beaten
• ⅛ tbsp salt

Directions

1. Cut a ½" thick slice from the side of each pepper, reserving slices; remove seeds.
2. Place peppers in boiling water, boil 5 minutes.
3. Drain, set aside.
4. Coat a large skillet or wok with PAM; add sesame oil, and place over med heat until hot.
5. Add garlic and gingerroot; stir fry 30 seconds.
6. Add carrots and green onions; stir fry 2 minutes more.
7. Remove from heat.
8. Add chicken and remaining ingredients, stirring well.
9. Spoon ¾ cup mixture into each reserved pepper.
10. Top with reserved pepper slices.
11. Arrange peppers, cut side up, in a 10x6x2" baking dish.
12. Cover and bake 350°F for 30 minutes or until thoroughly heated.

Nutritional information

Per serving:

• 231 calories | 16.4g protein | 6.7g fat | 25.7 carbohydrates | 98g cholesterol | 3.1mg iron | 366mg sodium | 37mg calcium