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.
You can use leftovers as well - if you look at the recipe, you'll see that the rice and chicken quantities are pretty easy to just save back from a meal and that makes this an economical and quick thing to put together.
For a vegetarian option, try 12 ounces (300g) mixed, fresh 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 for this recipe, 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 Pepper
Heat the oven to 220c Gas Mark 7.
Slice the tops off the peppers and scoop out the insides - brush with olive oil.
Put them and the 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 recipe is great - chilli and you get to eat the bowl it's served in - that saves washing up!!
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