Baked Peppers with Rice, Chicken & California Walnuts

Ingredients

1 tbsp olive oil

150g chestnut mushrooms, sliced

250g pouch sun dried tomato basmati rice

50g California Walnut pieces, roughly chopped

200g roast chicken, shredded

½ x 25g pack parsley, chopped

4 red peppers

 

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves: 4

Nutrition: Per serving
Energy
332 Kcal
Fat
17g
Saturates
2.8g
Sugars
7.1g
Salt
0.39g

From the sweet flavours of the roasted red pepper contrasted with tender pieces of shredded chicken and mushrooms, this recipe is perfect for a weekend lunch or a quick mid-week dinner.

You can also use the rice stuffing in other vegetables, such as a large onion or aubergine.

Ingredients

1 tbsp olive oil

150g chestnut mushrooms, sliced

250g pouch sun dried tomato basmati rice

50g California Walnut pieces, roughly chopped

200g roast chicken, shredded

½ x 25g pack parsley, chopped

4 red peppers

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Heat the oil in a frying pan and fry the mushrooms for 3-4 minutes.
  • Add the rice, California 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 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 rice mixture into the pepper shells and bake for 30 minutes or until the peppers are just softened.
  • Serve with a fresh leafy salad.

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