STUFFED

What happens when you have food guilts? Well, I make something out of green vegetables.  My theory is that if you're eating traffic light coloured veggies, you have no shame or fear of retribution.

These beauties are stuffed full of rice and all things delicious and filling, so not only are you giving your body a good dose of the recommended 5+ a day, you're also getting a mighty full belly and giving the tastebuds a good workout.  What more could you want?

Well, you could want dessert. In which case I would say go ahead, because if you decide to have the below recipe for dinner there are more than enough calories left in your RDI to scoff down something to satisfy the sweet tooth.

stuffed capsicums

  2 green capsicums

  2 cups cooked rice

  4 anchovies, diced

  1/2 cup cooked baby peas

  1/4 cup tasty cheese, cubed

  1 handful parsley, chopped

  1 handful basil, chopped

  2tbsp olive oil

  3tsp sambal oelek

  1/2 cup poached chicken, shredded

  

Preheat oven to 190 degrees celsius.  Slice the tops off the capsicums and remove seeds and veins (the fleshy white part).

Place the cooked rice, anchovies, peas, cheese, parsley, basil, chicken, sambal oelek and olive oil in a large bowl and mix until well combined.  Stuff capsicums with the mixture and place, standing vertically, on a baking tray and bake in the oven for 50 minutes.

Remove from oven once the capsicum skin begins to wrinkle.  Stand for 5 minutes before serving.   If you wish to offset the heat of the sambal oelek, serve the capsicums with a large dollop of cucumber yoghurt (diced cucumber, natural greek yoghurt, salt and pepper).