Chinese Chicken-Stuffed Bell Peppers

• 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

1. Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
2. Place peppers in boiling water, boil 5 minutes, drain, set aside.
3. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
4. Add garlic and gingerroot; stir fry 30 seconds.
5. Add carrots and green onions; stir fry 2 minutes more.
6. Remove from heat.
7. Add chicken and remaining ingredients, stirring well.
8. Spoon 3/4 cup mixture into each reserved pepper.
9. Top with reserved pepper slices.
10. Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
11. Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

sweet red peppers, sesame oil, garlic, fresh gingerroot, carrot, green onion, chicken, rice, peas, egg, soy sauce, salt

Taken from www.food.com/recipe/chinese-chicken-stuffed-bell-peppers-31702 (may not work)