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Crispy chicken with tomato-stuffed peppers

Peppers, or capsicums, come in a variety of colours – green peppers are the youngest, with a more savoury taste, before turning yellow, orange or red and having a delicious, sweet flavour.

  • Timer Prep 15 min
    Cook 45 min
  • Chart 355.0 cal/
  • Chef hat Easy


Halve and deseed the red peppers. Tear the handfuls fresh basil leaves. Halve the cherry tomatoes. Grate the Parmesan cheese.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Heat the oil in a large, non-stick frying pan. Season the chicken and place skin side down in the pan. Cook for 3-4 minutes until golden.
  3. 3 Turn over and cook for a further 2 minutes. Remove the pan from the heat and transfer the chicken to a roasting tin.
  4. 4 Add the sherry to the frying pan. Set aside.
  5. 5 Stuff the tomatoes into the pepper halves, along with the basil leaves.
  6. 6 Season and pour over the juices from the frying pan. Sprinkle over the Parmesan and sit the peppers in the roasting tin with the chicken.
  7. 7 Bake for 35-40 minutes, or until the juices from the chicken run clear when it’s pierced with a skewer.
  8. 8 Serve with the pea shoots.
  • Average per serving
  • Calories 355.0kCal
  • Fat24.5g
  • Saturated6.7g
  • Salt0.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg