Ingredients
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4-5 medium size capsicums
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1 cup uncooked quinoa/brown rice (whichever you prefer – i use quinoa)
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1 chicken stock cube or if you have fresh chicken broth
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2 chicken breast or chicken mince (turkey would work well as well)
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2-3 tbs olive oil
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100g mushroom
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50g spinach
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1 med onion
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2 cloves garlic
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1 celery stalk
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salt
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pepper
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2 eggs
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1/2 cup of cheese – you can use any type of cheese (mozzarella, feta, tasty etc)
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2 cans of tomatoes (i like to use the Annalisa brand – no salt, sugar etc is added to it)
Method
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cook quinoa/rice in chicken stock/broth (follow packet directions for duration of cooking)
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in food processor place everything apart from chicken and eggs
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blitz everything together
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is a large fry pay cook off in olive oil the mixture from food processor
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if using chicken breast, cut off any excessive fat and then blitz in food processor until it turns into a mince consistency
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add chicken into mixture and cook it well together (add a little of stock from quinoa/rice cooking if you thinks looking a bit dry)
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season with salt and pepper
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add quinoa/rice and let it cool
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when mixture has cooled down add cheese and beaten eggs and mix well
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cut off tops of the capsicums and wash and take out seeds and then stuff mixture into capsicums
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make sure mixture is firmly pressed in
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blitz the two can of tomatoes
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with same fry pan, fry off the capsicums to seal them off
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if your able to place your fry pan in the oven use that to cook it in the oven (then you only have 1 fry pan to wash up)
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when the capsicums have cooked slightly on the stove top, add can tomatoes (if more liquid is needed add 1/2 can more of water)
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place in oven on 170-180 degree in the oven for 60 minutes
**if you don’t have a food processor – use mince and finely chop the rest of the ingredients