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Method
Step 1
Heat a greased large non-stick frying pan over medium heat. Add the onion and cook for 2-3 mins or until onion softens slightly. Add the chicken, chilli powder, cumin and paprika and cook, stirring with a wooden spoon to break up lumps, for 6-8 mins or until chicken is cooked through. Add the rice mix, diced tomato, corn and ¼ cup (60ml) water. Bring to the boil. Reduce heat to low. Cook for 5 mins or until rice is tender.
Step 2
Meanwhile, use a small sharp knife to cut the tops off the capsicums and remove the seeds and membrane. Place capsicums, cut-sides down, in a microwave-safe glass dish. Add enough water to come 2cm up the side of the dish. Cover tightly with plastic wrap. Cook in the microwave for 5-8 mins or until capsicums soften.
Step 3
Combine the spinach, cucumber, cherry tomato, fetta and balsamic glaze in a bowl.
Step 4
Fill capsicums with chicken mixture and serve with the salad and lemon wedges.
Tip: The capsicums can be cooked in the oven, if desired. Skip step 1 and bake in a greased baking dish at 180°C for 30-35 mins or until tender.
