Smoked Chicken Stuffed Capsicum 

Rating: (3 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Capsicum cups filled with creamy savoury chicken and rice - delicious hot or cold.

Suggestions:

Choose equal-sized, flat-bottomed capsicums, preferably red or yellow.

Smoked chicken is strong in flavour so a small portion is enough.

Ingredients:

2 large firm capsicums

1 smoked chicken breast, shredded

2 sticks celery, diced

1 small onion, diced

1 cup brown rice, cooked

1 Tbsp plain flour

1 cup chicken stock

4 garlic chives, chopped

3 sprigs of fresh oregano, thyme and/or sage (or to taste)

1 pinch of ground black pepper

Directions:

Remove tops from capsicums, wash, deseed and submerge in boiling water for about 1-2 minutes. Refresh in cold water, and place on baking tray.

Heat a frying pan over medium-heat and spray lightly with cooking spray. Saute onion and celery, add herbs, pepper and flour. Stirring, add enough chicken stock to thicken and provide a sauce the consistency of thick cream. Combine with the rice and shredded chicken.

Fill capsicums and bake in a moderate oven for 25 minutes. Serve sprinkled with garlic chives.

Microwave Directions:

Prepare filling as above. Fill capsicums. Place capsicums in a microwave safe dish, cover and microwave for 5-7 minutes. Rest for 5 minutes before serving.

Variations:

Accompany with salad, if desired.

Mushrooms and vegetable stock can replace the chicken and chicken stock for a vegetarian option.

You can use any of your favourite herbs in this recipe.

If served cold, capsicums can be cut into wedges and served at a picnic or as finger food.

Serving suggestions and variations not included in nutritional information.

Author:

Wendy, CalorieKing.com.au Member

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