https://www.philly.com.au/recipe/stuffed-baked-red-pepper-with-philly-chilli-dollops/

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Shellie's Stuffed Baked Red Pepper with PHILLY Chilli Dollops

What you need

For the stuffed Capsicum
125 grams cream cheese
2 Cups cooked aborio, brown or long grain rice (we used aborio)
2 medium onions diced
3 garlic cloves crushed and diced
4 whole medium red capsicum tops cut off and de-seeded
1 medium caspsicum diced
4 rashers of bacon shredded
1 teaspoon of cinnamon
1.5 tablespoons butter for frying
1/2 cup sliced pickled Jalapenos drained and chopped
One cup cooked spinach (alternatively you can use salad leaves)
4 soft poached eggs
Salt and pepper to season
1 tablesppon Chopped chives to garnish

For the dollops
1 Avocado sliced into strips
125 grams cream cheese
3 teaspoons finely chopped red chilli (no seeds) and one teaspoon honey or 2 tablespoons sweet chilli sauce

How to make it

1. Prepare the dollops in advance and preheat an oven to 200 Celsius

2. On a medium heat fry the onions in the butter until softened. Add the bacon, garlic and capsicum until lightly golden brown. Add the chopped jalapenos, cinnamon, cooked rice and cook through until hot. Season to taste with salt and pepper. Remove from heat and crumble in Philadelphia cream cheese and mix through gently so you still have chunks. 

3. Stuff the mixture evenly into the 4 capsicums Place the stuffed capsicums upright on a greased baking pan and cook in the oven for 20 minutes or until the capsicum is cooked through.

4. Warm the spinach and divide evenly into the center of four plates - this will create a stand for the baked capsicum.  Place the stuffed capsicum onto the spinach, add the soft poach egg to the top, garnish with chopped chives and add the dollop rounds around the edge of the plate.

For the dollops

1. Combine chilli and honey with cream cheese at room temperature.  Easier with the spreadable variety but if using the block soften it in a microwave for 30 seconds.

2. Spread the cheese mixture on to glad wrap lay the sliced avocado across the top 1/3 and roll from the edge closest to the avo (like sushi ) and chill for 30 minutes in the freezer.  Remove from freezer, unwrap and slice into 1.5 cm rounds just before serving.  Alternatively you can mix through the avocado with the cheese and chilli and literally dollop 4 to 5 portions half table spoon around the capsicum.

 

Recipe created by Grigons and Orr