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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Calories 318 cal
Kilojoules 1330 kJ
Total fat 10 g
Saturated fat 2 g
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