Mexican Stuffed Peppers(Serves 3) - cooking recipe

Ingredients

3 1/2 medium red peppers
1 small onion, diced
2 oz. long grain rice
1/2 tsp. hot chili sauce
4 oz. cooked chicken
1 Tbsp. butter
1 Tbsp. oil
2 oz. mushrooms, diced
1/2 pt. chicken broth
salt and pepper

Preparation

Cut out stalk and seeds of pepper.
Heat oil in pan and fry onions until soft.
Add mushrooms and rice.
Cook until oil is absorbed.
Take 1/2 pepper (chop finely), broth, chili sauce and salt and pepper.
Stir well and add to mushroom and rice.
Cover and cook until all the liquid is absorbed.
Remove from stove. Stir in chicken (finely chopped).
Mix together then spoon into peppers.
Small dab of butter on each pepper.
Put in baking dish. Add 1/4 pint of water around peppers.
Bake in oven at 375\u00b0 for 30 to 35 minutes.