Stuffed peppers with mushroom rice and chicken

    55 min

    This is a great dish as the combination of the cheese and rice gives an interesting taste. Equally the juiciness and firmness of the peppers brings the dish together.

    7 people made this

    Serves: 4 

    • 1 knob butter
    • 6 mushrooms, coarsely chopped
    • 1 clove garlic, minced
    • 1 onion, diced
    • 1 spring onion, finely chopped
    • 450ml chicken stock
    • 200g white rice
    • chopped fresh parsley, to taste
    • salt and freshly ground black pepper, to taste
    • olive oil, as needed for cooking
    • 4 chicken breast fillets
    • seasonings, to taste
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • 4 large red peppers, seeded
    • 40g grated cheese

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic, onion, spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
    2. Pre heat the oven to 180 C / Gas 4. Grease two baking trays.
    3. Cover the chicken with the seasoning and garlic and ginger. Transfer the chicken to one of the prepared baking trays.
    4. Bake the chicken in the oven for 20 minutes.
    5. Slice the red peppers in half and place them face down on the second baking tray.
    6. Bake in the oven for 15 minutes then remove from oven and spoon the mushroom rice into the pepper halves. Sprinkle the grated cheese on top and serve with the chicken.


    The recipe calls for 'seasoning, to taste', so use your favourite seasoning here and get creative.

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