Ingredients
- 4 sweet pepper (red)
- 1 clove garlic
- 1 egg
- 140 gr chicken (finely chopped)
- 120 gr regular rice (cooked)
- 100 gr frzn english peas
- 65 gr carrots (finely chopped)
- 30 gr thinly green onions (sliced)
- 16 ml sesame oil
- 7 ml soy sauce
- 5 gr gingerroot (minced fresh)
- 1 gr salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1 cm 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 0.75 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2 inch baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 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.
