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  • 2 orange peppers
  • 75g long grain rice
  • 50g butternut squash or pumpkin, finely diced
  • 1 tbsp sunflower oil
  • 4 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 tsp fresh thyme leaves, chopped
  • 50g cooked chicken breast, diced
  • 6 cherry tomatoes, quartered
  • 20g parmesan cheese, grated
  • 1 tsp sweet chilli sauce
  • 1 tsp soy sauce


  1. Cook the rice in boiling water according to the packet instructions and drain.
  2. Cook the squash in boiling water for 5 minutes and drain
  3. Heat the oil in a frying pan. Add the spring onions, garlic and thyme and fry for 2 minutes. Add the chicken, rice, squash and tomatoes. Fry for 2 minutes. Add the cheese, soy sauce and sweet chilli sauce. Toss over the heat and season.
  4. Slice the tops off the peppers, reserving the lids. Remove the seeds from the inside. Carve scary faces from one side of each pepper using a sharp pointed knife.
  5. Fill the peppers with the rice mixture and put the tops back on.


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