1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: * 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
1: Place peppers in boiling water, boil 5 minutes
2: Drain, set aside
3: Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot
4: Add garlic and gingerroot; stir fry 30 seconds
5: Add carrots and green onions; stir fry 2 minutes more
6: Remove from heat
7: Add chicken and remaining ingredients, stirring well
8: Spoon 3/4 cup mixture into each reserved pepper
9: Top with reserved pepper slices
10: Arrange peppers, cut side up, in a 10x6x2" baking dish
11: Cover and bake 350 deg F for 30 minutes or until thoroughly heated
12: PER SERVING: 231 calories, 16
13: 4 g protein, 6
14: 7 g fat, 25
15: 7 carbohydrates 98 g cholesterol, 3
16: 1 mg iron, 366 mg sodium, 37 mg calcium
17: Converted by MMCONV vers
18: 1
19: 00 Posted to recipelu-digest Volume 01 Number 229 by PookyPook@aol
20: com on Nov 9, 1997