Stuffed Capsicums or Red Bell Peppers |
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Prep Time: 5 Minutes Cook Time: 28 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Adapted from a Sun Rice Recipe, this is a great side dish or appetizer for dinner parties because it presents so well. It is quite filling though so would make a great light lunch or dinner on its own too. You could also add some chopped tomato or kidney beans as an alternative. Ingredients:
6 assorted red capsicums |
1 tablespoon butter |
1 garlic clove, crushed |
2 onions, finely chopped |
200 g ground chicken |
2 tablespoons flour |
1 cup chicken stock |
1/2 cup light sour cream |
2 tablespoons fresh herbs (your choice) |
2 cups cooked rice |
Directions:
1. Preheat oven to 180.C.
2. Remove tops from capsicums, discarding seeds and membrane.
3. Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
4. Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
5. Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
6. Stir in sour cream, herbs and rice.
7. Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.
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