Baked peppers with rice, chicken and California walnuts

  • Serves 4

These stuffed peppers make a great midweek family meal with all the nutrients you need - we recommend accompanying it with a side salad

Stuffed Peppers

Recipe courtesy of California Walnuts



  • Olive oil 1 tbsp
  • Chestnut mushrooms 150g, sliced
  • Sun dried tomato basmati rice 1 x 250g pouch
  • California Walnut Pieces 50g, roughly chopped
  • Roast chicken 200g, shredded
  • Parsley ½ x 25g pack, chopped
  • Red peppers 4, (1kg)


  • Step 1

    Preheat the oven to 200oC, gas mark 6.

  • Step 2

    Heat the oil in a frying pan and fry the mushrooms for 3-4 minutes, add the rice, walnuts and chicken and fry for 2-3 minutes until heated through, season to taste and stir in the parsley and 2-3 tbsp water.

  • Step 3

    Cut the tops off the peppers and remove the seeds. Trim the bases if needed so they stand upright and place them in a small roasting tin with 3 tbsp water in the base.

  • Step 4

    Spoon the rice mixture into the pepper shells and bake for 30 minutes or until the peppers are just softened. Serve with a fresh leafy salad.

Cooks tip

You can use this filling to stuff large onions or aubergine shells.  Try replacing the chicken with shredded pulled pork.