Recipe: Stuffed Capsicum
This Stuffed Capsicum (bell peppers) with Chicken is a delicious and nutritious Paleo dinner option. Filled with fresh vegetables and tender chicken, it’s a versatile dish that can be adapted to use whatever vegetables you have on hand. Perfect for a comforting winter meal.
Servings: 2
Calories: 350kcal
Cost: 15
Equipment
- Baking Tray
- Frying pan
Ingredients
- 3 colourful capsicums bell peppers
- Dash of coconut oil
- 2 brown onions diced into small pieces
- 1 tin 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
Instructions
- First, 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
- Then, fry the onions in the coconut oil over medium heat, until they soften.
- Next, add in the tomatoes and passata, 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! This should just take a few minutes.