Stuffed Capsicum with Chicken Mince and Brown Rice
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 8 | 30 mins |
This stuffed capsicum recipe is the perfect crowd-pleaser; packed full of delicious immunity-boosting veggies it’s an easy way to increase some vital nutrients in your diet such as magnesium, iron, B6 and B12. A great lunch box staple, or a quick recipe to pull together from ingredients in the fridge this winter.
Ingredients
- 1 cup onion
- 1 tsp minced garlic
- 1 zucchini
- 1 cup button mushrooms
- 2 cups brown rice
- ½ cup sweet corn
- 1 cup diced tomatoes
- 500grams lean chicken mince
- 8 large capsicums (depending on size)
- ½ cup crumbled feta
Method
- Firstly, preheat your oven to 165 degrees, fan bake.
- Slice your onion, and add to a pan on medium heat, sauté with a dash of olive oil and mince garlic.
- Dice your button mushrooms, and when your onion becomes translucent, add to the pan, along with your diced tomatoes
- Dice your zucchini and add to the mixture, stirring thoroughly
- In a small pot, cook your brown rice.
- Add your chicken mince to the mixture of onions, mushrooms and tomatoes. Stir and continue to cook until tender.
- Add your sweetcorn to the mix.
- Once your rice is cooked, drain the water and add to your pan of vegetables and chicken. Mix thoroughly.
- Whilst your mixture reduces, wash your capsicums, and cut them in half. Hollow out the capsicum halves, and place on a lined baking tray.
- Using a spoon, scoop your mixture into your capsicum halves, ensuring that they’re filled to the top. Once all of the capsicum halves are filled, sprinkle your crumbled feta on top.
- Put your stuffed capsicums into the oven for 25 – 35 minutes, or until the capsicum is gently charred/softened.
- Serve, best accompanied with a green leaf salad, and enjoy!
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 247 | 19g | 26g | 8g |
