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 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into the far past, at least as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, these, ancient records were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of interesting books from the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is served today, but instead descriptions of the types of food served to the rich and powerful of that time. Over the next few centuries, the upper-class families of Europe competed with each other to serve up the best banquets, and consequentially the best chefs and their recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. The introduction of television brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chinese Chicken Stuffed Peppers recipe.
