Chinese Chicken-Stuffed Peppers
sweet red bell peppers
scallions, spring or green onions
skinned, boneless, cooked and chopped
soy sauce, tamari
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 10x6x2" baking dish.
Cover and bake 350℉ for 30 minutes or until thoroughly heated.