Ingredients

6 medium red capsicums
2 tablespoons extra-virgin olive oil (EVOO)
700g ground chicken or substitute
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
4 piquillo peppers, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
2 400g cans of tomato passata
1/2 cup flat-leaf parsley leaves (about a handful), chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked leftover rice
2 cups mozzarella or cheddar shredded

Yields: 6 servings
Preparation

Preheat oven to 190°C.

• Cut off the top quarter of each capsicum  (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each capsicum just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak.
• Heat a large, nonstick skillet over medium-high heat and add EVOO. Add the chicken (or substitute) and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, piquillo peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato passata and cook about 5 minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.
• Pour the remaining 1/2 can of tomato passata into an oven-safe baking dish with a touch of water for additional liquid to create a bed for the capsicum to sit on. Fill each capsicum up halfway with the chicken and rice filling mixture.
• Top with a little cheese then fill with more chicken and rice mixture, and a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.