 |
Fresh Herb Recipe
|
This fresh herb recipe is almost a chicken chilli stuffed into a pepper. You could easily substitute ground (minced) beef or soya mince, small chopped meat or vegetables.
For a vegetarian option, try 12 oz (300g) mixed, chopped carrots, tomato, courgette, onion - just chop it all small and cook in olive oil prior to adding to the mix.
If you can find peppers with a flat bottom, then all well and good, but if you can't, just slice them level - then you can chop the bits and add it to the mixture.
Coriander Chicken Stuffed Peppers
6 oz (150g) long grain rice - cooked and drained
4 large peppers
Olive oil
10 oz (275g) jar hot salsa mix
8 oz (300g) cooked, chopped chicken
200g (8 oz) can red kidney beans, drained and rinsed
grated cheese - about 1 oz per pepper
20 g (1 oz) fresh coriander, chopped
To serve, lime wedges, soured cream, corn chips and sliced avocado
Heat the oven to 220c Gas Mark 7.
Slice the tops off the peppers and scoop out the insides - brush with olive oil.
Put the peppers and lids in a roasting tin and bake for about 12 minutes.
Mix the rice, salsa, chicken, beans, cheese and coriander together.
Remove the peppers from the oven and divide the mixture equally between them.
Top with the lids and then bake a further 10 to 15 minutes.
Serve with lime wedges to squeeze over, some avocado slices, soured cream, corn chips and some warmed tortillas.
This fresh herb recipe is great - chilli and you get to eat the bowl it's served in :-)
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.
I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.
Fresh Herb Recipe - to Herb Recipe Index
