• 4 large peppers
  • 1 red onion, finely diced
  • 2 cloves garlic, grated
  • 2 tbsp olive oil
  • 2 chicken breasts, diced into small pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground chipotle
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 200g passata
  • 200g rice, cooked
  • Juice 1/2 a lime
  • 3 tbsp fresh coriander, plus more for garnish
  • 200g mozzarella cheese/monterey jack cheese, grated
  • To serve:
  • Sour cream
  • Cholula
  • Chopped spring onions


  1. Preheat oven to 200 C / 180 C fan.
  2. Cut peppers in half lengthways then deseed and roast for 20 minutes, until just starting to soften.
  3. Heat the oil in a large frying pan set over medium heat. Add onions and cook for 5 minutes, then add the garlic and cook for a further minute. Turn the heat up slightly, add the chicken and cook for 5 - 7 minutes, until nearly cooked, add the chili powder, cumin, chipotle and paprika and season well with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes more then reduce the heat and add the passata, cooked rice, lime juice and half of the coriander. Stir to combine and cook until just heated through.
  4. Divide the mixture between each pepper half and sprinkle the cheese over the peppers. Bake for 20 minutes, until peppers are soft and cheese has melted.
  5. Serve warm topped with sour cream, hot sauce and the remaining coriander.