Spice up din­ner with stuffed cap­sicums

Take your taste­buds down Mex­ico way.

Hauraki Herald - - OUT & ABOUT -

30g feta cheese (op­tional) 1 lemon, cut into wedges

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Cut cap­sicum in half ver­ti­cally. Re­move seeds but leave green stalk in­tact. Place skin-side-down on tray and sea­son with salt and pep­per. Bake for 20-25 min­utes, un­til skin be­gins to char and flesh is ten­der. Turn once dur­ing cook­ing. While cap­sicum is cook­ing, finely dice first mea­sure of red onion and mince or finely chop gar­lic. Set all aside. Thinly slice let­tuce and sec­ond mea­sure of onion (if us­ing). Use a veg­etable peeler to peel car­rot then peel into long, thin rib­bons. Com­bine in a medium bowl with vine­gar (if us­ing). Heat oil in a medium fry­pan on high heat. Cook chicken and a pinch of salt for 2-3 min­utes, break­ing up with a wooden spoon as it cooks, un­til al­most cooked. Add onion, gar­lic and Mex­i­can spice mix and cook for about 2 min­utes, un­til onion is soft­ened, stir­ring reg­u­larly. Add tomato paste, beans, corn, to­ma­toes and salt. Stir to com­bine and re­duce heat to medium. Cook for a fur­ther 4 min­utes, un­til vegeta­bles are hot, chicken is cooked and mix­ture has thick­ened slightly. Stir through bal­samic vine­gar and sea­son to taste with salt and pep­per. While chicken cooks, roughly chop co­rian­der leaves and stalks.

To serve, place one cap­sicum half onto each plate. Evenly fill each cap­sicum with the Mex­i­can chicken mix­ture, al­low­ing it to fill cap­sicum and spill over the sides. Crum­ble over feta cheese (if us­ing) and gar­nish with co­rian­der. Serve salad on the side and squeeze over a wedge of lemon just be­fore eat­ing.

MyFood Bag Fresh Start recipes are 450 calo­ries or less per serve, have lean pro­tein and loads of vegeta­bles, and are lower in gluten and dairy.

Mex­i­can stuffed cap­sicum with chicken, corn and kid­ney beans.

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