Mexican Chicken Stuffed Peppers

Ingredients

• 4red bell peppers
• 400 gboneless skinless chicken breast, cooked and diced
• 80 gdry long-grain white or basmati rice
• 170 gcanned black beans, low sodium, drained and rinsed
• 100 gfrozen corn kernels
• 200 gsalsa
• 1 tspground cumin
• 60 gold cheddar, grated
• 6 gfresh cilantro

Method

1. Rinse the rice and cook it in 160 ml (2/3 cup) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. If the chicken is raw, poach it in simmering water over medium heat for 12 to 15 minutes, until it reaches 74°C (165°F), then dice.

   15 min timer

3. Preheat the oven to 200°C (400°F) with a rack in the centre.

4. Halve the peppers lengthwise through the stem and remove the seeds and ribs. Lay them cut side up in a baking dish.

5. Mix the chicken, rice, black beans, thawed corn, half the salsa and the cumin, and pack it into the peppers.

6. Spoon the rest of the salsa over the top and sprinkle with the cheddar.

7. Cover with foil and bake for 15 minutes, then uncover and bake 10 to 15 minutes more, until the peppers are tender and the cheese bubbles.

   30 min timer

8. Scatter with chopped cilantro and serve two halves per person.

Storing and reheating

Keeps 4 days.