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Chinese Chicken-Stuffed Bell Peppers

Ingredients

  4 large sweet red peppers
    1 tablespoon sesame oil
    1 garlic clove, minced
    1 teaspoon minced fresh gingerroot
    1⁄2 cup finely chopped carrot
    1⁄4 cup thinly sliced green onion
    1 cup finely chopped chicken, skin removed before cooking
    1 cup cooked rice
    1⁄2 cup frozen English peas, thawed
    1 egg, beaten
    4 1⁄2 teaspoons soy sauce
    1⁄8 teaspoon salt

Directions

    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.

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