Stuffed Capsicums or Red Bell Peppers Recipe

Name: Stuffed Capsicums or Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 assorted red capsicums; 1 tablespoon butter; 1 garlic clove, crushed; 2 onions, finely chopped; 200 g ground chicken; 2 tablespoons flour; 1 cup chicken stock; ½ cup light sour cream; 2 tablespoons fresh herbs (your choice); 2 cups cooked rice

Servings: persons

6 assorted red capsicums
1 tablespoon butter
1 garlic clove, crushed
2 onions, finely chopped
200 g ground chicken
2 tablespoons flour
1 cup chicken stock
½ cup light sour cream
2 tablespoons fresh herbs (your choice)
2 cups cooked rice

1
Preheat oven to 180.C.
2
Remove tops from capsicums, discarding seeds and membrane.
3
Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
4
Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
5
Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
6
Stir in sour cream, herbs and rice.
7
Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 assorted red capsicums, 1 tablespoon butter, 1 garlic clove, crushed, 2 onions, finely chopped, and more.

Yes, Stuffed Capsicums or Red Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Capsicums or Red Bell Peppers

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