We made this meal up because at home we always eat vegetables and we love peppers.This is a good way to hide lots of healthy vegetables in a sauce in case you don't like them.Also,this meal contains good sources of protein,carbohydrates and vegetables so
Lightly boil the broccoli,carrot and corn. Don't boil them to death though otherwise all their good vitamins will be lost. Just do it so they're nice and tender.Set aside
Heat up a frying pan and add some sunflower oil or that flora cuisine and when its hot enough fry your diced potatoes.Fry them until they are golden brown,crispy and cooked and not knobbly.This should take about 10 mins.
Then chuck in the pan your nice diced vegetables along with the cooked chicken pieces and finally your tin of tomatoes.Stir it all up and season with salt and pepper. You should now have a nice moist mixture of loveliness.
Cut off the tops of your four peppers and scoop out the white bits and seeds so they are naked and empty.Fill your peppers with your pan mixture. If there is too much mixture just use another pepper.When they are full,pop the lids back on and stand them up and stick them in a hot oven on a tray at about gas mark 6 for about 30-40 minutes.This cooks the peppers and makes them soft and sweet
Serve them on a plate with salad around it so it is nice and colourful and not a nugget in sight.
Don't overfill the peppers cuz they might blow up in the oven and mum would not be happy with ths event.
Watch Ashley Price make stuffed peppers with celebrity chef Matt Tebbutt here
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