一個適合家庭聚會、派對用的菜色。營養豐富，又可以同屋企成員一起製作。
燒橙椒栗子焗飯
材料：
橙／紅／黃椒 2個（普通size）
蘆筍 50g（已去皮）
本菇 50g
已煮栗子 40g
番茄 80g
冷飯／剛煮好白飯 150g
意大利番茜 7g
純素沙律醬 10-15g
做法︰
橙/紅/黃椒切開頭部，取出籽備用；
去皮蘆筍切粒，本菇切粒，番茄切粒。栗子肉和番茜切碎備用；
適量橄欖油、黑椒、海鹽炒蘆筍及本菇。然後加入栗子攪拌，再加入冷飯繼續炒；
關火，加入已切粒番茄、番茜、純素沙律醬（額外海鹽）等；
將炒飯放入橙/紅/黃椒內，最後放上用剩的蘆筍頭部（沒有也可）；
放入焗爐前，額外加橄欖油、黑椒及海鹽，然後放入已預熱180℃焗爐，焗25分鐘。
小貼士︰
可自行加入喜愛蔬菜，放入橙/紅/黃椒內。
炒材料時，適宜調味較濃。
假如沒有冷飯，用煮好的白飯也可以。
可隨意加入純素芝士一起焗。
Baked Bell Peppers Stuffed with Chestnut Fried Rice
Ingredients：
2 orange/red/yellow bell peppers (normal size)
50g asparagus (peeled)
50g shimeji mushrooms
40g cooked chestnuts
80g tomatoes
150g leftover/freshly cooked white rice
7g Italian parsley
10-15g vegan salad dressing
Steps︰
Slice off the tops of the orange/red/yellow bell peppers. Remove the cores. Set aside.
Dice the peeled asparagus, shimeji mushrooms and tomatoes. Shred the cooked chestnuts and parsley.
Add a drizzle of olive oil to a frying pan. Stir fry the asparagus and shimeji mushrooms. Season with a sprinkle of black pepper and sea salt. Add the chestnuts. Toss to combine. Add the leftover rice and stir fry.
Turn off the heat. Add the tomato dices, parsley, vegan salad dressing, (an extra pinch of sea salt to taste), etc.
Stuff the orange/red/yellow bell peppers with the fried rice. Top with asparagus heads if any left.
Before baking, add a drizzle of olive oil, a sprinkle of black pepper and a pinch of sea salt to the bell peppers. Then bake them in a pre-heated oven at 180ºC for 25 minutes.
Tips︰
Add any preferred vegetables to the stuffings.
Do not shy away from seasonings when stir-frying the stuffings.
If you prefer to skip the leftover rice, you can use cooked white rice instead.
Feel free to sprinkle some vegan cheese on top before baking.