Slice off the top of the peppers and remove the seeds, keeping the tops to one side. Preheat the oven to 180°C/160°C fan/gas 4. Heat one tablespoon of oil in a large pan and fry the onions and garlic until just soft and translucent. Add the strips of chicken breast and fry for 5-10 minutes.
Stir in the celery and deglaze the pan with dry sherry, bringing it to the boil. Add the rice, the beansprouts and the coriander. Season to taste and add the chopped peanuts.
Stuff the peppers with the mixture, drizzle with soy sauce and put the tops back on the peppers. Heat the remaining oil in a big pan and fry the base of the standing peppers. Pour over the stock, cover and allow to cook for 40 minutes. Serve with rice and hot stock.
The Colourfultaste campaign is financed with aid from the European Union.