Chicken paprika stuffed capsicum

Chicken Paprika Stuffed Capsicums

serves 4

4 large red capsicums
400g chicken mince
1 onion finely chopped
2 tbs paprika
2 cups cooked rice
3 tbs sour cream

Lightly cook onion in a pan till translucent. Add in chicken and cook briefly till meat changes colour. Add in paprika and stir through. Place in a bowl with the rice and sour cream, mix through. Set the pan aside to use to cook the sauce. (see next recipe)

Cut tops of the capsicums, stuff with the stuffing. Put the top back on, and place capsicums in a lightly oiled baking pan. Bake for 40 mins or until the capsicums are soft and tender at 180 degrees C. Serve with a dollop of paprika sauce.

Paprika Sauce

2 cups chicken stock - salt-reduced if possible
2tbs paprika
2 tbs sour cream

Pour chicken stock in pan to deglaze. Heat until warm, add in paprika. Add the sour cream and stir till combined. Reduce down to a gravy-like consistency.

Note: You can make a vegetarian version of this by substituting the chicken with coursely chopped portabella mushroom, and reducing the amount of paprika you use in the stuffing mix.