I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.
I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk party to stop the stuffing falling out, and partly because it looks good! Unfortunately cutting them for this dish means I can’t use my genius capsicum cutting technique.
I used mushrooms, carrots and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.
Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.
I was left with loads of stuffing left over, so froze this in individual portions and will enjoy them for many lunches to come!
- 3 colourful capsicums (bell peppers)
- Dash of coconut oil
- 2 brown onions, diced into small pieces
- 1 tin of chopped tomatoes
- 1 bottle of pasata
- 1 zucchini diced into small pieces
- 6 mushrooms, diced into small pieces
- 2 carrots, diced into small pieces
- 1 tbsp oregano
- 1 tsp of chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Sea salt & black pepper to taste
- Cooked shredded chicken
- Cut the capsicums lengthways, ensuring the two halves will sit nicely, before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
- Pre-heat the oven to 175C
- Fry the onions in the coconut oil over a medium heat, until the soften.
- Add in the tomatoes and pasata, then stir in the veggies
- Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices and seasoning.
- Add in the chicken to heat up, and once the carrots have softened remove the pan from the heat.
- Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
- Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! I should just take a few minutes.
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