Stuffed Peppers, Spicy Rice



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


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.

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