Preparation:
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) 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 10x6x2" baking dish.
Cover and bake 350F for 30 minutes or until thoroughly heated. |
