CURRIED Chicken -Stuffed Peppers
6 medium-size green peppers
Vegetable cooking spray
1 cup peeled and chopped cooking apples
1 cup chopped celery
1/2 cup chopped onion
2 tbs cornstarch
1 can (12oz) evaporated skim milk
2 cups chopped cooked chicken (cooked without salt)
1 1/2 cups cooked brown rice (cooked without salt or fat)
1/4 cup raisins
1/4 tsp plus 1/8 tsp salt
1/4 tsp white pepper
1/8 tsp coconut extract
2 tsp curry powder
1/4 cup chopped unsalted almonds
Cut off tops of peppers and remove seeds. Wash peppers and set aside.Coat
a skillet with cooking spray; place over medium-high heat until hot. Add
apple, celery, and onion; sauté until crisp-tender. Dissolve cornstarch in
milk; add to vegetable mixture. Cook over medium heat, stirring
constantly, until thickened. Stir in chicken, rice, raisins, salt, white
pepper, coconut extract, and curry powder. Spoon 3/4 cup mixture into each
pepper; top with almonds. Place each pepper into oven-proof container;
cover with heavy duty aluminum foil. Freeze. To heat frozen stuffed
peppers, vent foil and bake at 400° F. for 60 to 70 minutes.
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