---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Chinese Chicken-Stuffed Peppers
  Categories: Low-cal, Chicken
       Yield: 4 servings
 
       4 x  Lg sweet red pepper                 1 c  Finely chopped chicken 
  *
       1 tb Sesame oil                          1 c  Cooked regular rice
            Clove garlic, minced              1/2 c  Frzn english peas,
  thawed
       1 ts Minced fresh gingerroot                  Egg, beaten
     1/2 c  Finely chopped carrots              1 tb Plus 1 1/2 t soy sauce
     1/4 c  Thinly sliced green onions        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.
 
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