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Stuffed Banana Capsicums

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  • 150g long grain rice
  • 500g chicken  breast
  • 1 brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 stalks celery finely chopped
  • ½ bunch Parsley chopped
  • 60g baby capers
  • Juice 2-3 lemons
  • ½ bunch dill chopped
  • 10g Marjoram
  • 6 sprigs fresh thyme
  • 18-20  green banana capsicums
  • 200g spinach  chopped
  • 500ml vegetable or chicken stock
  • extra stock to bake
  • 3-4 tomatoes sliced
  • olive oil

Slice the chicken in thin slices and chop to mince with a sharp knife. Heat a little oil in a pan and sauté the celery, onion and garlic until soft. Add the marjoram and thyme and cook until the chicken is cooked. Add capers and rice and season to taste. Add the stock, cover and cook until the rice is cooked. Add the spinach until wilted and stir in the herbs, (parsely & dill) allow to cool until manageable. Remove the top and seeds from the capsicum and stuff tightly with filling. Arrange tightly in a deep baking dish. Pour in about 1 cm of stock and juice of 2-3 lemons. Bake in a hot oven until starting to soften. Arrange tomato slices over the top and season with salt and pepper. Bake until capsicums are soft. Serve hot with garlic yoghurt optional.          

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