Turkish peppers

1 Preheat oven to 185°C. Heat a frying pan and add half the oil.  Gently fry onion for 1-2 minutes. Add rice and stir while cooking for 2 more minutes. Add tomatoes, chicken, spice, salt and half of the stock. Bring to the boil, cover, then turn down to simmer for 5 minutes or until the liquid has absorbed.

2 Remove filling from heat and uncover to allow mixture to cool. To prepare capsicums cut tops off and set aside. Use a teaspoon to hollow out capsicum and remove membrane and seeds. Discard.

3 Fill capsicums with rice mixture until almost full — leaving room at top for rice to expand. Cover with capsicum top and lay them snuggly in an ovenproof frying pan or dish.

4 Pour over the remaining oil and stock. Cover and cook for 45 minutes in a hot oven (capsicums will look a little puffed and filling will have expanded).

5 Serve on a bed of spinach with a little of the cooking juices drizzled over.