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
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 34.6 g
- Carbohydrate
- 32.9 g
- of which sugars
- 11.2 g
- Fat
- 12.7 g
- of which saturates
- 6.5 g
- Fibre
- 5.2 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Mix together the shredded chicken, cooked rice, tinned tomatoes, sweetcorn and taco seasoning in a large bowl until well combined.
- 3
Spoon the filling generously into each pepper, packing it down firmly. Top each with a good pinch of grated cheddar.
- 4
Add a small splash of water to the base of the dish, cover tightly with foil and bake for 25 minutes.
- 5
Remove the foil and bake for a further 10 minutes until the cheese is melted and golden and the peppers are tender.
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