4 x Lg sweet red Pepper
1 tb Sesame oil
1 x Clove garlic, minced
1 ts Minced fresh Gingerroot
1/2 c Finely chopped Carrots
1/4 c Thinly sliced Green onions
1 c Finely chopped Chicken *
1 c Cooked regular Rice
1/2 c Frzn English Peas, thawed
1 x Egg, beaten
1 tb Plus 1 1/2 t Soy sauce
1/8 ts Salt
* 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. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2″ baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.