Capsicum/peppers stuffed with rice, prawns and asian spices and served with chicken breast topping. Great as a starter or as the main meal teamed with fresh cooked vegetables or a nice salad.
Chef's notes
Like all of my recipes this is GLUTEN FREE. Just make sure the sauces don't contain any gluten materials. You can easily get gluten free sauces of all the types mentioned here.
You may like to add some fresh chopped red chilli to the stuffing for extra flavour and I have sometimes used mushrooms there as well.
Steps
1
Prepare the ingredients.
Ingredients
2 large red peppers/capsicums
3 makrut lime leaves
1 stalk of lemongrass
6 large cooked king prawns
1/2 large carrot
1 medium onion
4 rashers of bacon
3 or 4 broccoli florets
80 grams frozen peas
300 grams boiled rice
60 ml wheat free tamari sauce.
Cut the tops off the capsicums and remove all seeds and the ribs inside the fruit. Leave the bottom intact as you are going to fill the centres with the stuffing.
Peel the lemon grass and chop finely just the inner soft part of the stem.
Cut the makrut lime leaves into fine strips.
Peel and devein the prawns and chop finely.
Peel the carrot and onion and chop finely.
Remove the rind from the bacon. Cut into strips and chop finely.
Chop up the broccoli roughly.
Set aside the peas, Tamari and boiled rice.
2
Saute the stuffing
Ingredients
50 ml of gluten free oyster sauce.
50 ml of gluten free black bean sauce.
50ml of grapeseed oil or light flavoured olive oil.
Add 50ml oil approx to a large heavy based saucepan and bring it to medium/high heat.
When the oil just starts to smoke add all of the ingredients from the above step.
Saute until very lightly cooked...about three minutes.
Add the oyster sauce and the black bean sauce.
Saute for a further minute to combine the sauces with the other ingredients.
3
Stuff the peppers
Ingredients
All of the above ingredients.
Carefully fill the cavities in the peppers with the sauted stuffing.
Place the stuffed peppers into a suitably sized casserole dish and set aside.
4
Saute the chicken.
Ingredients
150 grams chicken breast.
25 mls grapeseed or light olive oil
Chop the chicken breast into thin strips.
Add the oil to a frypan and heat to medium to high heat.
Add the chicken strips and saute until lightly browned but not cooked all the way through. All you want to do is cook the outside of the chicken as it will be fully cooked in the last step.
5
Finish the Peppers.
Ingredients
Partially cooked chicken breast from above step.
Small quantity of olive oil or any oil really.
Freshly ground black pepper.
Place the stuffed peppers into a casserole dish.
Assemble the partially cooked chicken over the top of the dish.
Place the casserole dish into an oven preheated to 200 degrees C.
When the chicken is browned the dish is ready to serve.
Run a small amount of olive oil around the plate as a garnish and grind a small amount of pepper into the oil.
Place the peppers in the centre of the plate and serve immediately whilst still warm.
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