Recipe for Chinese Chicken-Stuffed Peppers

4.00	x	Lg sweet red pepper
1.00	x	Clove garlic, minced
0.50	c	Finely chopped carrots
1.00	c	Finely chopped chicken *
0.50	c	Frzn english peas, thawed
1.00	T	Plus 1 1/2 t soy sauce
1.00	T	Sesame oil
1.00	t	Minced fresh gingerroot
0.25	c	Thinly sliced green onions
1.00	c	Cooked regular rice
1.00	x	Egg, beaten
0.12	t	Salt

Instructions:
* 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.

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