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Chicken Stuffed Peppers


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

Keep it fresh & funky with this spicy little number!


  • large red or yellow peppers
  • 1 litre(s) boiling water
  • 3 tablespoon(s) Vegetable or Chicken Stock Powder
  • 2 tablespoon(s) lemon juice
  • 1 cup(s) long grain rice
  • 3 tablespoon(s) Riscossa Olive Oil
  • 1 medium onion, chopped
  • 4 chicken breast fillets
  • 1 tablespoon(s) Lemon & Herb Coat & Cook Sauce
  • 1 cup(s) grated mozzarella cheese
  • 3 tablespoon(s) fresh basil or marjoram, roughly chopped
  • 1 teaspoon(s) Chilli & Garlic Seasoning


Step 1

Cut a lid off the top of each pepper and remove the seeds. Bring water to the boil. Add Stock Powder, lemon juice and prepared peppers. Cook for 6 minutes. Remove peppers and drain. Add the rice to the same water. Boil for 13-15 minutes, then strain the rice.

Step 2

Preheat oven to 180°C. Lightly brown the onion in the olive oil in a frying pan. Slice the breasts in 5mm slices. Add the chicken to the onion in the pan and stir-fry until just rm but not browned. Season with the Garlic Pepper Seasoning and add the cooked rice. Add the Lemon & herb Coat & Cook Sauce. Remove from heat. Add two thirds of the grated cheese and the basil.

Step 3

Place the peppers cut side up in a small oven-proof dish so that they support each other. Spoon the stuffing into the peppers. Sprinkle the remaining cheese over the tops of the stuffed peppers and sprinkle with Chilli & Garlic Seasoning. Bake for 30 minutes until the tops are golden brown.

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