4 large sweet red peppers 1 tablespoon sesame oil 1 garlic clove, minced 1 teaspoon minced fresh gingerroot 1⁄2 cup finely chopped carrot 1⁄4 cup thinly sliced green onion 1 cup finely chopped chicken, skin removed before cooking 1 cup cooked rice 1⁄2 cup frozen English peas, thawed 1 egg, beaten 4 1⁄2 teaspoons soy sauce 1⁄8 teaspoon 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 10 x 6 x 2" baking dish. Cover and bake 350 degrees for 30 minutes or until thoroughly heated.