Top Review by Bergy
Dancer I took a few liberties to use up what I had in the fridge - I didn't use any rice (I wanted to use up some left over potatoes on the side), no soy used some hot sauce, no egg either. I didn't place the pepper in boiling water first . I mixed and cooked the stuffing adding 3 large mushrooms & a stalk of celery, used ground chicken, stuffed the peppers, poured in about 1/2 cup of water to the bottome of the baking dish, covered the peppers with foil and baked in a 375 oven for 35 minutes. The peppers still had a crunch, they were hot right through & the stuffing was not dry . We loved them! I didn't feel that the recipe was so different that it constituted posting a new recipe. Thanks Dancer you are always an inspiration to me
- 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 See How It's Made
- 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.