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 ==
# 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°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
Category:Chinese Meat Dishes
Category:Low-calorie Recipes
Category:Chicken breast Recipes
Category:Pea Recipes
Category:Rice Recipes
Category:Sesame oil Recipes
Category:Green onion Recipes
Category:Red bell pepper Recipes
Category:Carrot Recipes
Category:Egg Recipes