This delicious, nutritious dish only takes 15 mins prep time. It’s very B-Fit approved being gluten, wheat, lactose, and dairy free. Ahoo 🙂
INGREDIENTS
- 100g brown rice
- 1 red chilli thinly sliced
- 2 garlic cloves crushed
- 1 tbsp coconut oil
- 1 red onion finely chopped
- 1 courgette chopped
- 2 chicken breasts cut into small pieces
- 400g tinned chopped tomatoes
- Handful spinach
- 8-10 pitted green olives
- Handful of fresh basil
- 6 peppers
INSTRUCTIONS
- Preheat oven to 180C, 350F, gas mark 4
- Cook rice as per packet instructions
- Add the garlic, chilli and coconut oil to a frying pan
- Fry gently for 1 min
- Add the courgettes/onions and continue to cook until golden
- Add the chicken breast and cook until cooked through
- Transfer the ingredients to a saucepan
- Add tinned tomatoes, spinach, olives, basil, cooked rice
- Simmer for 25-30 mins on a medium heat
- Slice the top of each pepper, deseed and retain top
- Stuff your 6 peppers with the mixture
- Use the top of the pepper as a lid
- Place in a casserole dish and bake in the oven for 10 mins
- Serve immediately and enjoy
