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Peri Peri Stuffed Peppers

Serves 3


  • 3 peppers - cut off stock and deseed

  • 360g chicken

  • 40g frozen peas

  • 40g cheese

  • 1 packet of wholegrain rice

  • 1 packet of Nandos "coat n cook" (small sauce sachet)


Cover the chicken breasts in the Nandos sauce and cook for 25 minutes at 180*. Pop the peppers in the oven too for around 15-20 minutes. When the chicken is ready chop up into small cubes, add to a pan with the packet of rice and peas. Cook for 5 minutes then stir through the cheese. Pop this mixture into the peppers then place back in the oven for a further 10 minutes. Season well and serve with salad!

Approximate calories per serving 370

C 31g P39g F10g

To make this vegan/vegetarian, use tofu and vegan cheese.

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