Chinese Chicken Stuffed Peppers
Ingredients
4 large sweet red pepper
1 Tbsp. sesame oil
1 clove garlic, minced
1 tsp. minced fresh gingerroot
1/2 C. finely chopped carrots
1/4 C. thinly sliced green onions
1 C. finely chopped chicken breast, skinned, cooked
1 C. cooked regular rice
1/2 C. frozen english peas, thawed
1 egg, beaten
1 Tbsp. plus 1-1/2 tsp. soy sauce
1/8 tsp. salt
Cooking Instructions
Cut a 1/2-inch thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil for 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over medium heat until hot. Add garlic and gingerroot; stir fry for 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 C. 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 for 30 minutes or until thoroughly heated.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)