Chicken and two-grain stuffed capsicums
4 serves
15 m
25 m
Ingredients
- 4 large red capsicums
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500 g lean chicken mince
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 2 cups '90 second' quinoa and brown rice mix
- 400 g can of no added salt diced tomato
- 150 g can of no added salt corn kernels
- 80 g baby spinach
- 2 Lebanese cucumbers, halved, sliced
- 250 g punnet cherry tomatoes, halved
- 20 g reduced fat feta, crumbled
- 1 teaspoon balsamic glaze
Method
Step 1
Cut the tops off the capsicums and remove seeds. Place capsicums with the open side of the capsicum facing down in a microwave safe glass dish with about 2 cm water. Cover tightly with cling wrap and cook in the microwave for 5-8 minutes, or until capsicums have softened.
Step 2
Meanwhile, in a large non-stick frying pan saute onion for 2-3 minutes over medium heat. Add chicken, chilli powder, cumin and paprika, and saute until chicken is cooked through, about 5 minutes. Add quinoa and rice mix, diced tomato and corn kernels. Bring to the boil, and then reduce heat to low and simmer for 5 minutes.
Step 3
Combine, spinach, cucumber, cherry tomatoes, feta and balsamic glaze in a salad bowl.
Step 4
Fill capsicums with chicken and quinoa and brown rice mix and serve with green salad.
Tip
- The capsicums can be cooked in the oven, if desired. Skip step 1 and bake in a greased baking dish at 180 °C for 30-35 mins or until tender.
