Title: Chinese chicken-stuffed peppers
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
      4 x  Lg sweet red Pepper
      1 x  Clove garlic, minced
    1/2 c  Finely chopped Carrots
      1 c  Finely chopped Chicken  *
    1/2 c  Frzn English Peas, thawed
      1 T  Plus 1 1/2 t Soy sauce
      1 T  Sesame oil
      1 t  Minced fresh Gingerroot
    1/4 c  Thinly sliced Green onions
      1 c  Cooked regular Rice
      1 x  Egg, beaten
    1/8 t  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.