• Slice one quarter off stem end of each pepper; reserve tops. Remove membranes, seeds and stems. Invert peppers on waxed paper. Chop tops (you will need 1/2 cup; save rest for other use).

  • 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 5 minutes. Stir in water chestnuts. Turn into bowl.

  • Wipe out pan. Add 1/2 cup water. Place steamer basket in pan.

  • Divide chicken mixture among peppers. Place upright in basket. Cover; steam 10 to 15 minutes, until tender.

Nutrition Facts

361 calories; 11 g total fat; 1 g saturated fat; 72 mg cholesterol; 1032 mg sodium. 42 g carbohydrates; 3 g fiber; 23 g protein;