Chinese Chicken-stuffed Peppers

Ingredients

 * 4 large sweet red pepper
 * 1 clove garlic, minced
 * ½ cup finely chopped carrots
 * 1 cup finely chopped, cooked chicken breast (skinned before cooking)
 * ½ cup frozen English peas, thawed
 * 1 tbsp + 1½ tsp soy sauce
 * 1 tbsp sesame oil
 * 1 tbsp minced fresh gingerroot
 * ¼ cup thinly sliced green onions
 * 1 cup cooked regular rice
 * 1 egg, beaten
 * ⅛ tbsp salt

Directions

 * 1) Cut a ½" thick slice from the side of each pepper, reserving slices; remove seeds.
 * 2) Place peppers in boiling water, boil 5 minutes.
 * 3) Drain, set aside.
 * 4) Coat a large skillet or wok with PAM; add sesame oil, and place over med heat until hot.
 * 5) Add garlic and gingerroot; stir fry 30 seconds.
 * 6) Add carrots and green onions; stir fry 2 minutes more.
 * 7) Remove from heat.
 * 8) Add chicken and remaining ingredients, stirring well.
 * 9) Spoon ¾ cup mixture into each reserved pepper.
 * 10) Top with reserved pepper slices.
 * 11) Arrange peppers, cut side up, in a 10x6x2" baking dish.
 * 12) Cover and bake 350°F for 30 minutes or until thoroughly heated.

Nutritional information
Per serving:
 * 231 calories | 16.4g protein | 6.7g fat | 25.7 carbohydrates | 98g cholesterol | 3.1mg iron | 366mg sodium | 37mg calcium