Who knew stuffed capsicums could be such a taste sensation! This recipe is ideal to make ahead of time and take to work for lunch. Served with a simple green salad, this dish contains protein from chicken, walnuts and pine nuts and is packed with nutrients including all the liver-supporting goodness of cauliflower. It may look a bit fiddly but is actually really easy to make.

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Ingredients

600g chicken mince
1/2 medium sized cauliflower, grated in a food processor
4 large red capsicums
2 brown onions, diced
2 cloves of garlic, crushed
Olive oil
250g mushrooms, chopped
1/2 cup of pine nuts
1 cup of walnuts, chopped
1/2 bunch of parsley, finely chopped
1/2 bunch of thyme, leaves stripped from stems
Sea salt and freshly ground black pepper

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Method

Heat olive oil in a large saucepan over medium heat, add garlic and onions and saute until onions start to soften.

Add in grated cauliflower and stir, cook for 15 minutes over medium heat, stirring to make sure it doesn’t stick on the bottom of the pan.

While cauliflower is cooking, prepare your capsicums. Wash them thoroughly under running water and dry.

Slice capsicums in half lengthways, carefully remove the seeds and cut away most of the white inner parts but leave the green stem as this helps the capsicum to keep its shape while cooking.

Drizzle a roasting dish with olive oil and lay out capsicums.

Preheat the oven to 180 degrees

After the cauliflower has been cooking for around 15 minutes, add in the mushrooms, pine nuts, parsley and thyme, cook for a further 5 minutes and then set aside.

Heat olive oil in another large saucepan over medium heat, add chicken mince and saute until broken down and starting to brown.

Take off the heat, drain away some (not all) of the excess liquid then add cooked chicken to the cauliflower and mushroom mixture and combine thoroughly.

Grind in a generous amount of black pepper and sea salt to taste.
Spoon mixture into capsicum halves.

If capsicums are a little lopsided and are falling to one side in the roasting dish you can prop them up with tooth picks to make sure they don’t lose their contents during cooking. (Make sure to remove toothpicks before serving.)

Once capsicums have been stuffed, drizzle each one with a little olive oil.

Cook in the oven for 45-50 minutes or until capsicums are cooked.

Serve with a simple green salad.

Bon appetite!