Savoury Chicken & Rice Stuffed Peppers

Miso, cheese and mayonnaise together create a wonderful flavourful combination.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Prep: 15 min Cook: 25 min

Ingredients

Peppers (any colour) 2
Soy sauce 1 tsp
Sugar 2 tsp
Miso 1 tbsp
Sauce:
Mayonnaise as required
Cheddar cheese (grated) 30g
Spring onion 1
Chicken thigh 1 (200g)
Cooked rice 160g

Method

1
Preheat the oven 200C.
2
Remove the bones from the chicken thigh and cut to 1cm cubes.
3
Fry the chicken in a frying pan with some oil until cooked. Remove from the heat and add the sauce ingredients and combine with the chicken.
4
Turn the heat back on and add the roughly chopped spring onions. Fry to combine then turn the heat off again.
5
Transfer Step 4 and the cooked rice into a bowl. Add the cheese and mix well.
6
Cut the peppers into half, deseed and remove the pith. Stuff with the filling from Step 5.
7
Sprinkle each stuffed pepper with some extra cheese and drizzle with mayonnaise. Bake on an oven tray for 25 minutes.

Tips & Note

When you prepare the peppers, cut a thin slice off the bottom so they sit flat on your oven tray.

Savoury Chicken & Rice Stuffed Peppers

Miso, cheese and mayonnaise together create a wonderful flavourful combination.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Prep: 15 min

Cook: 25 min

Ingredients

Peppers (any colour) 2
Soy sauce 1 tsp
Sugar 2 tsp
Miso 1 tbsp
Sauce:
Mayonnaise as required
Cheddar cheese (grated) 30g
Spring onion 1
Chicken thigh 1 (200g)
Cooked rice 160g

Savoury Chicken & Rice Stuffed Peppers

Recipe ID :235 Posted on 12 APR 2015

Serves 4

Prep 15min
Cook 25min
views 2,376
printed 133

saved 2

Miso, cheese and mayonnaise together create a wonderful flavourful combination.

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Ingredients

Print Ingredients Email Ingredients
2
1 tsp
2 tsp
1 tbsp
as required
30g
1
1 (200g)
160g

Method

Prep
15min
Cook
25min
1
Preheat the oven 200C.
2
Remove the bones from the chicken thigh and cut to 1cm cubes.
3
Fry the chicken in a frying pan with some oil until cooked. Remove from the heat and add the sauce ingredients and combine with the chicken.
4
Turn the heat back on and add the roughly chopped spring onions. Fry to combine then turn the heat off again.
5
Transfer Step 4 and the cooked rice into a bowl. Add the cheese and mix well.
6
Cut the peppers into half, deseed and remove the pith. Stuff with the filling from Step 5.
7
Sprinkle each stuffed pepper with some extra cheese and drizzle with mayonnaise. Bake on an oven tray for 25 minutes.

Tips & Note

When you prepare the peppers, cut a thin slice off the bottom so they sit flat on your oven tray.

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Yukari Elliott
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YUKARI ELLIOTT
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