Stuffed Capsicum with Chicken Mince and Brown Rice

This stuffed capsicum recipe is the perfect crowd-pleaser; packed full of delicious immunity-boosting veggies it’s an easy way to increase some vital nutrients in your diet such as magnesium, iron, B6 and B12. A great lunch box staple, or a quick recipe to pull together from ingredients in the fridge this winter.  

Recipe

• 1 cup x onion
• 1 teaspoon x minced garlic
• 1 x zucchini
• 1 cup x button mushrooms
• 2 cups x brown rice
• ½ cup x sweet corn
• 1 cup x diced tomatoes
• 500grams x lean chicken mince
• 8 x large capsicums (depending on size)
• ½ cup x crumbled feta 

Method

1. Firstly, preheat your oven to 165 degrees, fan bake 
2. Slice your onion, and add to a pan on medium heat, sauté with a dash of olive oil and mince garlic  
3. Dice your button mushrooms, and when your onion becomes translucent, add to the pan, along with your diced tomatoes 
4. Dice your zucchini and add to the mixture, stirring thoroughly 
5. In a small pot, cook your brown rice 
6. Add your chicken mince to the mixture of onions, mushrooms and tomatoes. Stir and continue to cook until tender 
7. Add your sweetcorn to the mix 
8. Once your rice is cooked, drain the water and add to your pan of vegetables and chicken. Mix thoroughly  
9. Whilst your mixture reduces, wash your capsicums, and cut them in half. Hollow out the capsicum halves, and place on a lined baking tray  
10. Using a spoon, scoop your mixture into your capsicum halves, ensuring that they’re filled to the top. Once all of the capsicum halves are filled, sprinkle your crumbled feta on top 
11. Put your stuffed capsicums into the oven for 25 – 35 minutes, or until the capsicum is gently charred/softened 
12. Serve, best accompanied with a green leaf salad, and enjoy!  

Nutrition

• Serves: 8
• Calories: 247 per serve
• Protein: 19g
• Fats: 8g
• Carbs: 26g