Chicken and Rice Stuffed Peppers

Ingredients

• 4 large bell peppers (mixed colours)
• 300 g cooked chicken breast, shredded
• 250 g cooked long-grain rice
• 200 g tinned chopped tomatoes
• 1 tbsp mild taco seasoning
• 100 g tinned sweetcorn, drained
• 100 g mild cheddar cheese, grated

Method

1. 1

   Preheat the oven to 190°C (170°C fan). Slice the tops off the peppers and remove the seeds and membranes. Place them upright in a snug ovenproof dish.

2. 2

   Mix together the shredded chicken, cooked rice, tinned tomatoes, sweetcorn and taco seasoning in a large bowl until well combined.

3. 3

   Spoon the filling generously into each pepper, packing it down firmly. Top each with a good pinch of grated cheddar.

4. 4

   Add a small splash of water to the base of the dish, cover tightly with foil and bake for 25 minutes.

5. 5

   Remove the foil and bake for a further 10 minutes until the cheese is melted and golden and the peppers are tender.