Chinese Chicken-stuffed Peppers

Ingredients

 * 4 x lg sweet red pepper
 * 1 x clove garlic, minced
 * 1/2 cup finely chopped carrots
 * 1 cup finely chopped Chicken *
 * 1/2 cup frzn English peas, thawed
 * 1 tbsp plus 1 ½ t soy sauce
 * 1 tbsp sesame oil
 * 1 tbsp minced fresh gingerroot
 * 1/4 cup thinly sliced green onions
 * 1 cup cooked regular rice
 * 1 x egg, beaten
 * 1/8 tbsp salt

Directions

 * 1 cup finely chopped, cooked Chicken breast (skinned before cooking) cut a ½" 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 ¾ 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