Dinner For Phoebe and Adrian - Stuffed Capsicums

When using the below quantities it stuffs 8 whole capsicums but I modified this recipe to make it an entree. I served the dish in halves vs wholes.

Ingredients:

-        500 gm chicken breast. cut into 2cm pieces

-        2 tbsp balsamic vinegar

-        60 ml (1/4 cup) extra-virgin olive oil

-        4 cloves of garlic. thinly sliced

-        2 tbsp marjoram leaves

-        2 tbsp salted baby capers. rinsed

-        8 baby red capsicum

Method:

1.         In a large nonreactive container combine chicken, balsamic vinegar, 2 tbsp olive air. Garlic. Marjoram leaves and capers. Season to taste with sea salt and freshly ground black pepper, cover and refrigerate for at least 24 hours.

2.         Place capsicum on an oven tray and cook at 180C for 15 minutes or until skin wrinkles and just starts to colour. Remove capsicum to a plastic bag and seal. Stand for 10 minutes, then peel skin and remove seeds.

3.         Heat 1 tbsp olive oil in a large frying pan, add half the marinated chicken and sauté over medium-high heat for 3 minutes or until just cooked through. Remove. Cool and repeat with remaining chicken. Process cooled chicken in a food processor until finely chopped and season to taste.

4.         Spoon chicken mixture into capsicum cavities and place in a greased roasting pan. Cook at 180C for 8-10 minutes or until warmed through. Serve immediately, drizzled with extra virgin olive oil.