INGREDIENTS

 

200g rice

1 gluten-free vegetable stock cube

1 pepper per person

4 tomatoes

1 onion

200g can sweetcorn

 

1 clove of garlic

150mls olive oil

4x15mls lemon juice

 

chicken breasts

gluten-free BBQ marinade (I like Newmans Own)

 

METHOD

 

Preheat the oven to 200C/180C fan oven

 

1. Dice the chicken and leave to marinate.

2. Make up the stock in boiling water.

3. Put the rice in a saucepan and cover with the stock. You may need to make up more. Put the lid on and simmer for 15 minutes or until cooked.

4. Dice the onion and tomatoes and place in a mixing bowl. Add the can of drained sweetcorn.  I usually also use the top of the peppers.

5. Peel and crush the garlic.

6. Mix the olive oil and lemon juice. Add the garlic.

7. Once cooked drain the rice and add the oil/lemon juice mix.

8. Mix in the chopped vegetables.

9. Remove the seeds and wash the pepper.  Then microwave for 5 minutes on a medium setting to almost soft.

10. Stuff the peppers with the rice and vegetable mix.

11. Cook the chicken as stated on your marinade. I insert mine onto skewers and then grill.

12. Bake peppers in the oven until the pepper is cooked. About 20 minutes.

13. I usually have rice left over so I put this in a ovenproof dish and heat with the peppers.