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
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
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Step 1
Preheat the oven to 200oC, gas mark 6.
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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.
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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.
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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.
