Ali's Cap-O'Lanterns

Ali's kitchen 26/10/2017

This is a fun thing for Halloween or anytime really ! Maybe a way to get the kids to eat vegetables! This recipe is for about 4 Capsicums but it is easily doubled or tripled if you fancy.

  • 1/2 cup of rice
  • 70g mushrooms
  • 25g butter
  • 1 tbs olive oil
  • 1 onion diced
  • 2 garlic cloves crushed
  • 250g chicken mince
  • 1 tbs fresh thyme chopped
  • 1 tbs fresh flat-leaf parsley chopped
  • 1/4 cup parmesan cheese grated
  • 50g feta crumbled
  • 2 tbs tomato chutney
  • capsicum 

Place rice in a medium saucepan with 3/4 cups water. Bring to the boil, reduce heat to lowest setting and cover with a lid. Cook for 12-15 minutes until water has evaporated and rice is cooked.

Roughly dice mushrooms and mince in a food processor until finely chopped. Alternatively, dice very finely with a knife. Melt butter with a splash of olive oil in a frypan. Cook minced mushrooms for 3-4 minutes, stirring constantly. Season well and set aside

Heat remaining olive oil and cook onion and garlic for 3-4 minutes until onion is translucent. Add chicken mince and cook, using a wooden spoon to break up meat. Remove from heat. Stir through cooked mushroom, herbs, cheeses and chutney.

Preheat oven to 200C (180C fan-forced). Using a small knife with a sharp point, cut tops off capsicums and remove centres. Cut away and discard seeds and any membrane. Carve fun jack-o’-lantern style faces into each capsicum. Fill with rice and chicken stuffing and pop the tops back on. Pour passata into the base of a baking tray. Place stuffed capsicums snugly in baking tray. Bake for 45 minutes.

Serve with a a salad perhaps, or part of your Halloween Feast.