4 x  Lg sweet red Pepper

      1 tb Sesame oil

      1 x  Clove garlic, minced

      1 ts Minced fresh Gingerroot

    1/2 c  Finely chopped Carrots

    1/4 c  Thinly sliced Green onions

      1 c  Finely chopped Chicken  *

      1 c  Cooked regular Rice

    1/2 c  Frzn English Peas, thawed

      1 x  Egg, beaten

      1 tb Plus 1 1/2 t Soy sauce

    1/8 ts Salt

  *  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.