Category: Nature's bounty, Chicken, Recipes | Post by: Andrea Wong
Capsicums are one of my favourite summer vegetables. I tried to grow them one year in a pot, with terrible results. Mr H held my puny crop between his thumb and forefinger and we had a real good chuckle. My one, tiny capsicum was about the size of a cherry tomato. It was so tiny any hard, I couldn't even eat it!
I think that I must have been scared off by that disastrous experience, because I haven't attempted growing them since. So when the cheap capsicums start appearing in the vege store, I always stock up large.
Sometimes I get a bit over-zealous with my enthusiasm and end up with too many. With a vege bin full of capsicums, one sure way to use them up is to stuff them. In this recipe I used chicken mince, which allows the flavour of the feta and capsicum to come through. It's an easy dish to prepare and looks quite cute too!
Chicken and feta stuffed capsicum
Serves 4-6
Ingredients
6 capsicums
200g chicken mince
1/2 onion, finely chopped
1 clove garlic, finely chopped
pepper
100g feta
1/2 c bread crumbs
2/3 c mozzarella cheese, grated
Directions
- Cut the tops off the capsicums, to make a lid. Scoop out the veins and seeds and pack firmly into a baking dish so they hold each other up
- In a bowl, mix the mince, onion and garlic together
- Add pepper to taste
- Crumble the feta into the mixture and stir to roughly combine
- Stuff the mince and feta mixture into the capsicums
- Top with the breadcrumbs and mozzarella cheese and put the capsicum lids on top
- Bake at 180ºC for 55 mins or until cooked in the centre
- Turn the oven to 220ºC on grill, take the lids off the capsicums and cook for another 5 mins until the cheese is bubbling and is golden brown.
Serve one stuffed capsicum (and its lid) per person with lots of steamed veges and roast potatoes.