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The Recipe Instructions |
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Ingredients
4 lg sweet red pepper
1 tbsp sesame oil
1 clove garlic, minced
1 tsp minced fresh gingerroot
1/2 cup finely chopped carrots
1/4 cup thinly sliced green onions
1 cup finely chopped chicken *
1 cup cooked regular rice
1/2 cup frzn english peas, thawed
1 egg, beaten
1 tbsp plus 1 1/2 t soy sauce
1/8 tsp salt
Directions
* 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 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.
Servings: 4
Diet Chinese Chicken-Stuffed Peppers Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes pickled shallots, leeks and welsh onion) The alliaceae family is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer. Although there is as yet, not enough real proof available, allyl sulfides are also thought by nutritionalists to aid in colds, high blood pressure and physical exhaustion. Foods containing allyl sulfides also help you lose weight, so should be included in every diet. |