Chicken Stuffed Peppers

Makes: 6

Preparation / cooking time: 50 minutes

Ingredients:

375g Steggles chicken mince

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon cumin

1 teaspoon paprika

100g button mushrooms, quartered

1 cup long grain rice

2 cups chicken stock

50g baby spinach, chopped

6 medium capsicums

Method:

1. Heat oil in a frying pan, add the onion and garlic. Cook over medium heat until very soft. Add the mince and stir over medium heat until chicken is cooked and liquid has evaporated. Use a fork to break up any lumps as mince cooks.

2. Mix through the cumin, paprika, mushrooms and rice, cook, stirring for 1-2 minutes. Pour in the stock, bring to boil. Cover and reduce heat to low and simmer for 15 minutes, or until rice is tender, adding more stock if liquid is evaporating too quickly. Remove from heat and leave covered for 5 minutes. Stir through spinach, season with salt and pepper.

3. Cut the tops off the capsicums, fill with chicken mixture. Place in ovenproof dish, replace tops. Bake in 200C pre-heated oven for 20-25 minutes until capsicums are heated through.

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