4-6 Red or orange peppers, de-seeded and lids removed
Chopped celery, onion and garlic
1/4 butternut squash, peeled, de-seeded and diced
Fresh thyme and parsley
1 red chilli, finely chopped
1 green chilli, finely chopped
Salt and freshly ground black pepper
50g grated parmesan
200g cooked rice
Olive oil for frying
Heat the olive oil in a heavy based frying pan and add the onion and celery. Cook over a medium heat until the onion is translucent, add the garlic and chilli and cook for another couple of minutes.
Add the butternut squash, herbs and rice, cook for a further 5 minutes. Taste and season with salt and pepper. Stir in the parmesan. Pre-heat the oven to 190C
Fill the peppers with the stuffing replace the lids and bake in the oven for 35 minutes until the peppers are tender.
For the duck breasts
2 large duck breasts (feeds 4 people)
Salt and freshly ground pepper
Score the skin of the duck breast with a sharp knife, try not to cut the flesh, and season with salt and pepper. Pre-heat the grill to high
Grill the duck breast skin side up for around 4 minutes, turn the breast to the flesh side and grill for 4 minutes. Turn the grill heat to medium and cook for a further 2 minutes either side. Turn off the grill and let the meat rest for 5 minutes.
Slice the duck breasts and serve with the stuffed peppers.