Chicken and rice stuffed vegetables recipe
Thankyou for the lovely prize . I am very excited that I have been chosen to win. Again…
In an effort to introduce some more exciting meals to our dinner table we have been playing around with some old classics. One that I used to love when I was younger is the stuffed vegetable; a nice wide variety can be used which makes it easy to alter. I usually use regular beef mince to make the stuffing mixture however I have decided to create a healthier option and use Steggles chicken mince instead. This is because it is a lean source of protein, has the heart tick of approval and is made from nothing but a blend of chicken breast and thigh. Below is my recipe for stuffed vegetables; tomato and capsicum specific but it can be easily adjusted to suit you personal taste. If you want more ideas on how you can add chicken mince to your meals click here for some delicious ideas.
Chicken and rice stuffed vegetables
Ingredients:
500g Steggles chicken mince
1x cup cooked rice
1x onion (diced)
4x bacon rashers (sliced)
1x tbs garlic
1x tbs mixed herbs
salt and pepper
Vegetables of choice – (I used 12x tomatoes and 5x capsicum)
Fetta (Persian is my favourite)
200g tomato paste
Instructions:
1. Preheat oven to 180°c.
2. Heat up small amount of oil in pan and fry chicken mince, onion, bacon and garlic over medium heat.
3. Slice tops off tomatoes and empty all juices and seeds into mince mix (so there is minimum wastage).
4. Add rice and season vegetables and mince mix. (If using tomatoes add a teaspoon of sugar to mix so they don’t go bitter).
5. Fill vegetables with mix and top with crumbled fetta.
6. Bake in oven for approx 30-40 minutes.
7. ENJOY!
Left over mince mix can be made into pie or pastry parcels.
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Thanks for linking up to #tik
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Yum! This reminds me of a food I grew up on – Greek ‘Gemista’ which is stuffed capsicums. I haven’t had it in years so I’m going to put your recipe on my meal plan for this week.
Thanks for sharing & linking up for Brunch with Mums Take Five (Nic)
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Love your recipe too, I’m going to cook this next week
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Burgers, sliders, or roll into balls
Simmer in sauce and pasta is plated
The options are many
Just need to take a pick
Affordable to feed the family
Gives a new meaning to HOT CHICK!
Your recipe sounds really great! I hadn’t thought to use chicken mince to stuff vegetables before! Chicken mince is so versatile , I think my favourite thing to make that the kids really enjoy would be simple, homemade chicken rissoles packed with hidden veggies. Sometimes I’ll crumb them in cornflake crumbs or even crushed macadamia nuts for something a little different… They love them!
Tried making the Chicken Curry Puffs last night – how simple & also very tasty (and I am a useless cook!)
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Chicken and mushroom filo triangles
ingredients
500g chicken mince
tin cream of mushroom soup
Peas (optional)
corn (optional)
Diced carrot (optional)
filo pastry
egg
milk for glazing
combine mince, soup and vegetables if desired
cut filo pastry into squares and fill with the mixture
mix egg and milk to seal along the edges into triangles
Baste pastry with egg and milk mix
then bake in a moderate oven until golden and cooked through
Congrats. You’ve WON!!!
thank you so so much!!
Thankyou for the lovely prize . I am very excited that I have been chosen to win. Again Thank you.
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Would love to win this expecially mother’s day is approaching so I could get my hubby and kids to cook me up a huge breakfast and dinner.
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One word: YUM!
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1st birthday
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With all the tasty trimmings well be winning,
They make us say Yahoo!
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Love chicken sausage rolls
They are the bomb!!