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David Connelly

  Ednam.org Food

Baked Peppers with Rice,
Chicken & California Walnuts



Baked Peppers with Rice, Chicken & California Walnuts from Peggy, Scotland






Preparation Time


Cooking Time



  • 1 tbsp rapeseed or olive oil
  • 150g sliced chestnut mushrooms
  • 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


Preheat the oven to Gas Mark 6, (200°C)
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

  David Connelly  
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