How to Make Perfect Stuffed Capsicum with Chicken and Rice

Stuffed Capsicum with Chicken and Rice. In this Chicken Stuffed Capsicum Recipe, I am using long capsicum. This stuffed capsicum curry with gravy gives you a delicious taste. This recipe goes well with Rice or Chapatti.

Sit capsicums on tray and fill with rice mixture. Cover with capsicum tops and spray with oil. Chicken stuffed peppers are an excellent alternative to the heavier ground beef versions. you can cook Stuffed Capsicum with Chicken and Rice using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Stuffed Capsicum with Chicken and Rice

1. Prepare 3 or 4 half of capsicums cut into.
2. Prepare 1 of onion small sliced thinely.
3. You need 1 of tomato diced.
4. It's 1 of chicken breast cut into small chunks.
5. It's 1 clove of garlic mashed to a fine paste.
6. It's 1 cup of corn veggies frozen or mixed.
7. You need 1.5 cups of brown rice cooked white or.
8. Prepare of Taco Seasoning of your choice: Moroccan / / Cajun.
9. It's to taste of Salt Pepper &.
10. You need 1 tbsp of canola oil.
11. You need of cheese Parmesan Mix of shredded of your choice: + Mozz is a nice yum combo.

A chicken and rice mixture takes everyday stuffed peppers to new heights. A combination of mayonnaise and a little curry powder binds the filling ingredients together deliciously. Add quinoa & rice mix, diced tomato and. Capsicum stuffed with rice and beans.

Stuffed Capsicum with Chicken and Rice instructions

1. In a non stick pan, add the tbsp of oil. Once heated, add the mashed garlic and the onion and saute until the onion has softened.
2. Next add the chicken, some seasoning and also salt and pepper. Give it a few mins and then add the tomato and also the veggies, I just added corn as Miss 2 year old has had an issue with mixed veggie combo like carrot, peas and beans LOL in the last week. Add more seasoning if needed.
3. Final stage once the chicken has fully cooked through, is to add the cooked rice and gently toss it all together.
4. I cut the capsicum lengthwise and scooped out the inside. Fill each capsicum cup with the rice. Top each cup with some shredded cheese.
5. Two options that you can do next_:.
6. Here is what I did, I poured some hot water into a non-stick pot - carefully placed the capsicums in the pan, turned up the heat and put a lid on it. The capsicum will cook through and the cheese will melt.
7. Arrange the filled up capsicums on a baking sheet lined with baking paper and pop it in a preheated oven at 180C.
8. Serve immediately.

Fill capsicums equally with rice mixture. Set upright in a shallow baking pan. Pour remaining tomato puree into pan around the capsicums. Combine in a medium bowl with vinegar (if using). Heat oil in a medium fry-pan on high heat.