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Stuffed peppers with chicken & grains
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2 red peppers, halved and deseeded
220g pack Uncle Ben’s Rice & Grains Wholegrain & Quinoa
100g cooked chicken breast, shredded
25g pine nuts, toasted
100g cherry tomatoes, halved
1 tbsp olive oil
1 tbsp chopped parsley
1. Preheat the oven to 200°C, gas mark 6. Place the peppers, cut side up, in a small roasting tin.
2. Heat the grains according to pack instructions and mix with the chicken, pine nuts and tomatoes, then season.
3. Press into the peppers, drizzle with olive oil and bake for 20-25 minutes until the peppers are tender. Serve sprinkled with parsley and a green salad on the side.
Typical values per serving:
1 of your 5 a day