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Chicken and two-grain stuffed capsicums

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  • Healthier living
  • Wheat free
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free
  • Shellfish free
  • Seafood free
  • Contains wholegrains
  • High in protein
  • High in dietary fibre

Plate up a family favourite tonight with these delicious stuffed capsicums. They’re quick, easy and filling.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Four chicken and two-grain stuffed capsicums with salad and lemon wedges


  • 1 brown onion, finely chopped
  • 500g lean chicken mince
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp ground paprika
  • 240g pkt microwavable brown rice and quinoa
  • 400g can Coles Italian Diced Tomatoes
  • 125g frozen corn kernels
  • 4 large red capsicums
  • 80g baby spinach leaves
  • 2 Lebanese cucumbers, halved, sliced
  • 250g cherry tomatoes, halved
  • 20g reduced-fat fetta, crumbled
  • 1 tsp balsamic glaze
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 1982kJ / 474 cals (23%), Protein: 35g (70%), Fat: 14g (20%), Sat Fat: 4g (17%), Sodium: 231mg (12%), Carbs: 45 (15%), Sugar 22g (24%), Dietary Fibre: 14g (47%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Combine the spinach, cucumber, cherry tomato, fetta and balsamic glaze in a bowl.
  4. 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.