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!
Yum! Sounds delicious with roasted chicken. I posted my version of stuffed peppers last week too :)
ReplyDeleteOh, I like that you used roast chicken! Thanks for linking with Simple Supper Tuesday.
ReplyDeleteI like stuffing capsicums because the skins get a nice smoky flavour to them. These look delicious :)
ReplyDeleteI have never tried these before. They look delicious and sound easy enough to make :)
ReplyDeleteMy family loves stuffed peppers, but I have never put chicken in them. I am pinning this recipe.
ReplyDeleteI love stuffed peppers!
ReplyDeleteThat's a good idea to use chicken instead of ground beef!
ReplyDeleteWhat 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
ReplyDelete