Two for one - Chicken Casserole (1) Chicken stuffed bell peppers (2)

Two for one - Chicken Casserole (1)

　
Put 3 tbsp each pinto beans and white kidney beans in a dish and cover with cold water and leave in the fridge overnight.

Sieve the beans and place into a deep fry pan covering with fresh cold water, bring to the boil and boil for 10 minutes.

Meantime small dice 1 chicken breast, 1 peeled carrot, 1 potato, half an onion, 1 large peeled flat mushroom and 6 topped / tailed green beans and add to the fry pan

Add 2 diced cloves of garlic, 2 tsp garlic salt, 2 tsp tarragon, 2 diced sundried tomatoes and black and white pepper to taste and stir for 1 minute.

Add a large tin of baby tomatoes in tomato juice, bring to the boil again stirring.

Lower heat to a simmer, cover with a lid and cook for another 40 minutes before serving testing the beans beforehand to ensure they have softened.

Reserve 9 tbps of the mixture to make Chicken stuffed bell peppers the next day.

 


Chicken stuffed bell peppers (2)
 

　



Using one of each yellow, red and green bell peppers place them on a plate to find out which is the best 'flat sitting' position for grilling.

Preheat the grill on high for 10 minutes.

Rinse the bell peppers and cut the tops off each to enable you to carefully cut out the white parts and tap up side down to loosen and remove the seeds rinsing out any remaining seeds under the tap.

Place the peppers cut side down on the grill pan and brush lightly with oil then grill for 8 minutes until just turning blistered. During this time add 4 tbsp of couscous to the reserved 9 tbsp of chicken casserole from the previous day dish above and cook on medium hob heat stirring now and again whilst the peppers are grilling, lidding and turning the heat off after 8 minutes.

Turn the peppers the right way up in the grill pan brush lightly with oil and continue grilling for a couple minutes more.

Fill the peppers with the chicken mixture and serve with washed spinach leaves.

You can also add grated cheese grilled for 1 minute as a topping before serving.

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