Chinese Chicken-Stuffed Peppers

Directions

Cut a ½ inch 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 non-stick cooking spray; 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 ¾ cup mixture into each reserved pepper.

Top with reserved pepper slices.

Arrange peppers, cut side up, in a 10×6×2” baking dish .

Cover and bake 350℉ for 30 minutes or until thoroughly heated.