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
It is quite feasible to prove the history of written cooking instructions far back into history, in fact as far back as pharonic Egypt, and possibly even further. Having said that, generally, these old records were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show 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 those who drank it feel blissful. As we move on, we find two interesting books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food prepared for the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new tastes caused an eruption in publications on food, most of which are kept safe in private collections. During the next few centuries, the powerful and rich houses competed with each other to serve the most exotic banquets, and because of this cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and recording popular recipes of the day. By the advent of the 20th century, cook books were in high demand, mostly due to higher levels of literacy, people having more spare time and disposable income. The revolution that is television gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chinese Chicken Stuffed Peppers recipe.
