Chinese Chicken-Stuffed Bell Peppers - cooking recipe

Ingredients

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

Preparation

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.