6 med. green peppers (about 2 lbs.)
Vegetable cooking spray
1 c. peeled and chopped cooking apple
1 c. chopped celery
1/2 c. chopped onion
2 tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
2 c. chopped cooked chicken, cooked without salt
1 1/2 c. cooked brown rice, cooked without salt or fat
1/4 c. 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 c. 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; saute 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. Spoon 3/4 c. mixture into each pepper; top with almonds.

Place each pepper into ovenproof or microwave-safe container; cover with heavy- duty aluminum foil. Freeze.

To heat frozen stuffed peppers in ovenproof container, vent foil and bake at 400 degrees for 60-70 minutes.

To heat frozen stuffed peppers in microwave-safe container, remove foil; cover with heavy-duty plastic wrap, venting it on one side. Microwave at HIGH 5 to 7 1/2 minutes or until heated, rotating dish a half-turn after 3 minutes. Yield: 6 servings.

313 calories, 25.6 grams protein, 7.4 grams fat, 36.1 grams carbohydrate, 48 milligrams cholesterol, 213.5 milligrams sodium, and 53.7 milligrams calcium per pepper.