Ingredients

For the spicy rice

• 1 cup of rice
• 2 cups of water
• 1 finely diced onion
• 1/2 tsp garlic powder
• 1/2 tsp chilli powder
  
  For the rest of the dish
• 100g leftover chicken from your roast, shredded
• 4 large peppers
• 120g breadcrumbs
• 250g mozzarella
• 50g parmesan cheese
• 30g fresh parsley
• 1 tbsp oil
• 250g passata
• 1/2 tsp garlic powder or granules
• 1/2 tsp black pepper
• 1 tsp salt

Methods

1. Half and deseed the peppers.

2. Mix everything except the mozzarella in a large mixing bowl.

3. Stuff the peppers with the mix and put mozzarella on top.

4. Put a cup of water into the base of a deep oven tray and sit the filled peppers in the tray. Cover tightly with foil.

5. Bake in the oven at 180°C for 30 minutes. Uncover and bake for another 5 minutes.

Let's make the spicy rice

1. Wash the rice in running cold water until the water runs clear.

2. Add rice, cold water, onion, chilli powder, and garlic powder to a pot. Cover and bring to a boil. Cook for 15 minutes or until the water has been absorbed.