Mexican Stuffed Capsicums

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut each capsicum in half vertically. Remove seeds but leave green stalk intact. Place, skin-side-down, on prepared tray and season. Bake (on middle oven rack) for 20–25 minutes, until skins begin to char and flesh is just tender. Turn once halfway through cooking.
2. While capsicums are cooking, finely dice first measure of red onion and drain and rinse kidney beans. Set both aside.
3. Thinly slice lettuce and second measure of onion (if using);eel into long, thin ribbons. Combine in a medium bowl with vinegar (if using).
4. Heat oil in a large fry-pan on high heat. Cook chicken and a pinch of salt for 3–4 minutes, breaking up with a wooden spoon as it cooks, until almost cooked through. Add onion and Mexican spice mix and cook for about 2 minutes, until onion is softened, stirring regularly. Add beans, tomato paste, corn, canned tomatoes and salt.
5. Stir to combine and reduce heat to medium. Cook for a further 4–5 minutes, until vegetables are hot through, chicken is cooked and mixture has thickened slightly. Stir through balsamic vinegar and season to taste. While chicken cooks, roughly chop coriander leaves and stalks.
6. TO SERVE place one capsicum half onto each plate. Evenly fill each capsicum with the Mexican chicken mixture, allowing it to fill capsicum and spill over the sides. Crumble over feta cheese (if using) and garnish with coriander. Serve salad on the side and squeeze over a wedge of lemon just before eating.