Ingredients
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1 tablespoon sesame oil
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1 cup finely chopped chicken, skin removed before cooking
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1 cup cooked rice
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1/2 cup frozen English peas, thawed
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4 1/2 teaspoons soy sauce
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1/8 teaspoon salt
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1 egg, beaten
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1 garlic clove, minced
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1/2 cup finely chopped carrot
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1/4 cup thinly sliced green onion
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1 teaspoon minced fresh gingerroot
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4 large sweet red peppers
Instructions
- Cut a 1/2" 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 3/4 cup mixture into each reserved pepper.
- Top with reserved pepper slices.
- Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
- Cover and bake 350 degrees for 30 minutes or until thoroughly heated.