Chicken and two-grain stuffed capsicums
4 serves
10 m
20 m
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500g lean chicken mince
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- 240g packet microwavable brown rice and quinoa
- 400g can no added salt diced tomatoes
- 125g frozen corn kernels
- 4 large red capsicums
- 80g baby spinach leaves
- 2 Lebanese cucumbers, halved, sliced
- 250g cherry tomatoes, halved
- 20g reduced-fat fetta, crumbled
- 1 teaspoon balsamic glaze
- Lemon wedges, to serve
Method
Step 1
Heat olive oil in a large non-stick frying pan over medium heat. Add the onion and cook for 2-3 minutes or until softened slightly.
Step 2
Add the chicken, chilli powder, cumin and paprika and cook, stirring with a wooden spoon to break up lumps, for 6-8 minutes or until chicken is cooked through.
Step 3
Add the rice mix, diced tomato, corn and ¼ cup (60ml) water. Bring to the boil. Reduce heat to low. Cook for 5 minutes or until rice is tender.
Step 4
Meanwhile, use a small sharp knife to cut the tops off the capsicums and remove seeds. Place capsicums, cut-sides down, in a microwave-safe glass dish. Add enough water to come 2cm up the side of the dish. Cover tightly with plastic wrap. Cook in the microwave for 5-8 minutes or until capsicums soften.
Step 5
Combine the spinach, cucumber, cherry tomato, fetta and balsamic glaze in a bowl.
Step 6
Fill capsicums with chicken mixture and serve with the salad and lemon wedges.
Tip
- The capsicums can be cooked in the oven, if preferred. Bake in a greased baking dish at 180°C for 30-35 minutes or until tender.
