When I went to visit my aunt, who never fails to offer me bags of deliciously fresh herbs, the subject of stuffed capsicums came up. I couldn’t get them out of my mind for the next hour. It was only natural then that, when I came across a bag of capsicums at the supermarket, I snatched up the opportunity to create a new variation.
Yes, four cheeses may seem like a lot. I can’t really agree in this department due to my irrational cheese obsession. Nevertheless, even for a normal person, the cheese here isn’t overwhelming – each type has a specific role. Cream cheese binds everything together; feta provides sharp flavour; colby adds creamy texture; mozzarella gives that stretch-factor.
This recipe can be gluten-free, grain-free, egg-free, and nut-free.
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
– 4 medium capsicums (colour of your choice)
– 200 grams shredded, pre-cooked chicken
– 100 grams cream cheese, softened
– 1 handful fresh basil, shredded
– 1 handful fresh parsley, finely chopped
– 1 handful grated mozzarella
– 1 handful grated colby
– freshly ground black pepper, to taste
– 2 Tablespoons (jarred) sliced jalapeños, chopped
– 4 Tablespoons black olives, sliced
– 50 grams feta cheese, roughly crumbled
Method:
1. Preheat your oven to 180 degrees Celsius fanbake (or 200 degrees standard bake). Trim the tops off the capsicums, removing the seeds and membranes. Place in an oven-proof dish.
2. Mix together the chicken, cream cheese, herbs, mozzarella, colby, pepper, jalapeños, and olives in a bowl. Stuff into the capsicums, then top with feta. Bake in the oven for 15 minutes, or until the capsicums are tender. Serve with salad if desired, and enjoy! 🙂
