Chinese Chicken Stuffed Peppers

Title: Chinese Chicken Stuffed Peppers
Categories: Stuffed, Chicken
Yield: 4 servings

4 lg Sweet Red Pepper
1 c Finely Chopped Chicken breast
1 tb Sesame Oil
1 c Cooked Regular Rice Clove Garlic, Minced
1/2 c Frozen English Peas, Thawed
1 ts Minced Fresh Gingerroot
Egg, Beaten
1/2 c Finely Chopped Carrots
1 tb Plus 1-1/2 t Soy Sauce
1/4 c Thinly Sliced Green Onions
1/8 ts Salt

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 350øF for 30 minutes or until thoroughly heated.