Chinese Chicken-stuffed Peppers

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  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[edit]

Per serving:

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