Baked Peppers With Rice, Chicken & California Walnuts
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 354kcal
Ingredients
1tbspolive oil
150gchestnut mushroomssliced
250gpouch sun dried tomato basmati rice
50gCalifornia Walnut Piecesroughly chopped
200groast chickenshredded
½x 25g pack parsleychopped
4red peppers1kg
Instructions
Preheat the oven to 200 degC, gas mark 6.
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.
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.
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.
Video
Notes
Salt: 0.39g. Cooks tip You can use this filling to stuff large onions or aubergine shells. Try replacing the chicken with shredded pulled pork.