Chicken & Rice Stuffed Piquill

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Piquillo peppers		2
●Cooked rice		for 2 people
●Chicken breast fillet		1
●3 colour peppers		1/2 each
●Chicken stock cube		1/2
●Soy sauce		1 tbsp
●Sesame oil		1 tsp
●Mirin		1 tsp
●Salt & pepper		a little
●Tomato ketchup		2 tbsp
Flour		1 tbsp
Parmigiano reggiano		1 tbsp
Tomato ketchup		1 tsp

Method

Prep

20min

Cook

20min

These are piquillo peppers. They're actually very sweet.

Make the chicken & rice stuffing first:mix all the ●ingredients together (chop the chicken and peppers into small dice) and fry.

When the stuffing is cooked, scoop enough to fill the peppers into a bowl.

To get a nice deep flavour, add the ketchup, flour and grated cheese and mix well.

Cut the peppers into half lengthwise. Deseed and remove the white pith. Stuff firmly with Step 4.

Preheat the oven 180C. Put the peppers onto a tray and sprinkle with cheese and bake for 15 minutes.

You can enjoy the rest of the stuffing with a poached egg or as it is. This recipe will make two delicious dishes!

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