Tuesday, 4 June 2013

Stuffed capsicum


Stuffed capsicum by Carole's Chatter


Previously when I have stuffed capsicum (bell peppers) I have for some reason halved them lengthways!  But it makes so much more sense just to cut out the top around the stem and then hollow out the capsicum of white veins and any seeds etc.

I filled the capsicum with a mix of leftover roast chicken, Dijon mustard, tomato sauce (ketchup), a chopped spring onion (scallion), a little chopped red onion, some pizza cheese (grated), salt and pepper and finally a smidge (technical term) of cayenne pepper.

Bake in a moderate oven for 45 minutes or so and then enjoy!


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8 comments:

  1. Yum! Sounds delicious with roasted chicken. I posted my version of stuffed peppers last week too :)

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  2. Oh, I like that you used roast chicken! Thanks for linking with Simple Supper Tuesday.

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  3. I like stuffing capsicums because the skins get a nice smoky flavour to them. These look delicious :)

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  4. I have never tried these before. They look delicious and sound easy enough to make :)

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  5. My family loves stuffed peppers, but I have never put chicken in them. I am pinning this recipe.

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  6. That's a good idea to use chicken instead of ground beef!

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  7. What a yummy looking treat, Carole. Thanks for linking up to last weeks party. Can't wait to see what you link up this week!! Nichi http://mandatorymooch.blogspot.com/2013/06/tasty-thursdays-45.html

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Your comments are most welcome. Cheers