Recipe courtesy of California Walnuts
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
Ingredients
- 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)
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.
Cooks tip
You can use this filling to stuff large onions or aubergine shells. Try replacing the chicken with shredded pulled pork.