Day 9 - Stuffed Peppers YUM

Just thought I'd post a little recipe that Clive and I made this week and it was really yummy.

Clive and Tracey’s Chicken Stuffed Capsicums

This recipe is great for using up any leftovers you may have e.g. rice or vegies previously cooked. Rice can be replaced for cannellini beans and spices and herbs changed depending on taste. You can pretty much stuff them with anything but this time we picked the following (adjust in quantities to equal your meal allowance of Carb, Veg & Protein). We made four so we could take two to work for lunch.

1 T x Olive oil

4 x Capsicums (any colour)

1 x Onion diced

4-5 x Garlic cloves crushed

20 x Pitted Olives chopped in half

1 cup x Tomato passata salt free

4 x Slow Roasted Tomatoes (Gwyn’s secret recipe see below)

Parsley chopped (a handful)

2 x Chicken breasts steamed and shredded with forks

Paprika to taste

Cayenne pepper to taste

Rice – cooked one tablespoon per pepper

100g Fetta

Preheat oven to 180 degrees Cook Chicken breasts and shred with forks. Cook rice and chop ingredients. Cut the top off each capsicum (like a lid) and drop into boiling water for 2 minutes, then drop into cold water to cool, turn them upside down onto kitchen paper to drain.

Heat olive oil in pan and add onion to sauté, when soft add garlic paprika and cayenne pepper stirring through. Add chicken, olives, passata, tomatoes, parsley and rice, stir to warm through and combine but don’t overcook.

Stuff peppers with mixture, layering a tablespoon at a time and topping each one with a feta slice.When they are full put the lids on and bake for 40 mins.

Gwyneth Paltrow’s Slow Roasted Tomatoes

• Vine-ripened tomatoes
• Olive oil

Preheat the oven to 150°C.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 150°C oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

Enjoy, and please share some recipes with us, Trace.