Ingredients

4 large sweet red pepper
1 Tbsp. sesame oil
1 clove garlic, minced
1 tsp. minced fresh gingerroot
1/2 C. finely chopped carrots
1/4 C. thinly sliced green onions
1 C. finely chopped chicken breast, skinned, cooked
1 C. cooked regular rice
1/2 C. frozen english peas, thawed
1 egg, beaten
1 Tbsp. plus 1-1/2 tsp. soy sauce
1/8 tsp. salt

Cooking Instructions

Cut a 1/2-inch thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil for 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over medium heat until hot. Add garlic and gingerroot; stir fry for 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 C. mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2-inch baking dish. Cover and bake 350 for 30 minutes or until thoroughly heated.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)