Mince In Capsicums by Zarnak Sidhwa

Ingredients:

• Chicken mince 1 cup
• Tomato 6
• Green capsicums 6
• Butter 2 tbsp
• Chopped onion 1
• Boiled rice 1 cup
• Salt 1 tsp
• Dry red chilies 3
• Oil 2 tbsp
• Chopped garlic 6-8 cloves
• White pepper 1/2 tsp
• Tomato puree 4 tbsp
• Thyme 1/2 tsp
• Cream 1/4 cup
• Grated cheese 1/2 cup
• Saffron few strands
  

Method:

1. Preheat oven to 180 degrees C.
2. Chop 2 tomatoes and capsicums each.
3. Cut off the tops and scoop out the seeds from the rest of the tomatoes and capsicums.
4. Set the empty shells aside to be filled.
5. Heat butter in a pan.
6. Add half the chopped onions. chopped capsicums, chopped tomatoes, boiled rice, salt, crushed red chilies and mix well.
7. Take a baking dish and line the base with the rice mixture.
8. Heat oil in a pan.
9. Add the chopped garlic, the remaining chopped onions and saute till soft.
10. Add chicken mince and stir.
11. Add a 1/4 cup of water and let it cook.
12. Add salt, pepper powder, tomato puree, thyme and stir.
13. Cook for 2 minutes and add half of the cream.
14. Stir and remove from heat, add half grated cheese. Mix.
15. Heat another pan, add remaining cream, saffron and the remaining cheese. Mix well.
16. Fill the tomato and capsicum shells with the chicken stuffing and place these on top of the rice layer in the baking dish.
17. Pour the cream sauce over these and bake in a preheated oven at 180 degrees C till the top is lightly browned.