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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.
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