Baked peppers with rice, chicken and California walnuts

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
  • Serves 4

Recipe courtesy of California Walnuts


  • 1tbsp Olive oil
  • 150g Chestnut mushrooms sliced
  • 250g pouch of sun dried tomato basmati rice
  • 50g California Walnut Pieces roughly chopped
  • 200g Roast chicken
  • 12 ½g parsley chopped
  • 4 Red peppers (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.


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