Baked peppers with rice, chicken and California walnuts

Name: Baked peppers with rice, chicken and California walnuts
Ingredients: 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)

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

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Recipe courtesy of California Walnuts

Ingredients

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)

Method

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.