Turkish mini stuffed peppers

Sally Bee's Turkish mini stuffed peppers ooze both colour and flavour!

Ingredients

1 tbsp olive oil 2 onions, finely chopped 2 tomatoes, finely diced 200g skinless and boneless chicken thighs, finely chopped 30g sultanas or currants, roughly chopped 1 tsp ground allspice 250g pack ready-to-heat long grain rice 12 small (80–90g each) mixed peppers

Method

• Preheat the oven to 190°C/fan 170°C/gas 5

• Heat the oil in a large non-stick frying pan, then gently fry the onions for 5 min. Add the tomatoes, chicken pieces, sultanas or currants, allspice, rice and 100ml water to the pan, mix well and bring to the boil.

• Reduce the heat, then simmer for 5 min or until the liquid evaporates.

• Cut the tops off the small peppers and set aside, then remove and discard the white membrane and seeds

• Fill the peppers with the rice mixture, then stand them in an ovenproof dish, so they fit snugly. Pour 75ml water into the dish, then cook in the oven for 25–30 min.

*Serve the peppers drizzled with the cooking juices, and a green salad