Serving Size: 4

1 lg sweet red pepper
1 cup finely chopped chicken *
1 tablespoon sesame oil
1 cup cooked regular rice
1 clove garlic — minced
1/2 cup frzn english peas — thawed
1 teaspoon minced fresh gingerroot
egg — beaten
1/2 cup finely chopped carrots
1 tablespoon plus 1 1/2 t soy sauce
1/4 cup thinly sliced green onions
1/8 teaspoon salt

Cooking Directions:

* 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. Converted by MMCONV vers. 1.00