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 servings
Chinese Chicken-Stuffed Peppers Xfvf35a Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, these, ancient cook books were just primitive pictorial instructions for meal preparation.
Later on, in The time of the romans 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an increase in books on cooking, some of which still exist in academic collections. When we get to the 20th century, recipe publications were increasing in popularity mostly due to increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chinese Chicken Stuffed Peppers Xfvf35a recipe.
