SWEET & SOUR STUFFED PEPPERS
INGREDIENTS:
2 each sweet red and green peppers
1 pound ground chicken
1 tsp salt
1/2 tsp ground ginger
1/4 tsp black pepper
1 T Olive Oil
1 cup quick-cooking rice
3/4 bottled sweet and sour sauce
3/4 boiling water
1/4 cup chopped water chestnuts
PREPARATION:
1.Slice one quarter off stem end of each pepper; reserve tops. Remove membrane,
seeds and stem. invert peppers on waxed paper. Chop tops (you will need 1/2 cup;
save rest for other use).
2 Sauté chicken, chopped peppers, salt, ginger and black pepper in oil in saucepan 8
minutes, until no longer pink. Sprinkle in rice; add sauce and boiling water; stir.
Return to boiling; cover; remove from heat; let stand for 5 minutes. Stir in water
chestnuts. Turn into bowl.
3. Wipe out pan. Add 1/2 cup water. Place steamer basket in pan.
4. Divide chicken mixture among peppers. Place upright in basket. Cover; steam 10 to
15 minutes, until tender.
Nutrient Value Per Pepper:
361 calories, 11g fat (1g saturated),
23g protein, 42g carbohydrate, 3g fiber,
1,032mg sodium, 72mg cholesterol.