Chinese Chicken-Stuffed Peppers

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.