Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         sweet red pepper
   1      cup           finely chopped chicken *
   1      tablespoon    sesame oil
   1      cup           cooked regular rice
   1      clove         garlic -- minced
     1/2  cup           frzn English peas -- thawed
   1      teaspoon      minced fresh gingerroot
                        egg -- beaten
     1/2  cup           finely chopped carrots
   1      tablespoon    plus 1 1/2 t soy sauce
     1/4  cup           thinly sliced green onions
     1/8  teaspoon      salt

Preparation:

* 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 350F for 30 minutes or until thoroughly heated.