Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Quick preparation and into the oven, served with vegetable chips or crusty bread.

Serves: 6

Prep time: 15 mins

Cooking time: 60-75 mins


  • 450g chicken mince (or mince 4 thighs)
  • 6 capsicums, medium to large
  • 1 tsp garlic, crushed
  • 1 tsp ginger, grated
  • 1 tsp cayenne pepper
  • 1 tsp salt, pepper to taste
  • 4 spring onions, finely chopped
  • 1 medium zucchini, grated
  • 2 stalks celery, finely diced
  • 1 small red capsicum, finely diced
  • 50g mushrooms, finely chopped
  • 50g baby spinach leaves, chopped
  • 2 tbsp chia seeds
  • 1 can crushed tomatoes
  • 1 tbsp coriander, finely chopped


  • Preheat oven to 180°C (350°F).
  • With small sharp knife, cut around stalk of capsicum, and pull it out, removing seeds from inside.
  • In blender mince chicken if using thighs or breasts.
  • Vegetables can be then diced in the blender together, rather than grating and chopping.
  • Mix all ingredients together, except the crushed tomatoes.
  • Fill each capsicum with the mixture, pressing to fill completely.
  • Stand in baking dish and pour crushed tomatoes over the top.
  • Bake in oven for 60-75 minutes, depending on capsicum size.
  • Serve hot, or as a cold lunch, garnished with coriander.


If not using a blender, buy chicken mince and grate or finely dice vegetables.

If using a blender, chicken can be minced, and vegetables chopped together.


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