3pcsSprings of Fresh OreganoThyme and/or sage (or to taste)
1Pinch of Ground Black Pepper
Instructions
Remove tops from capsicums, wash, deseed and submerge in boiling water for about 1-2 minutes. Refresh in cold water, and place on baking tray.
Heat a frying pan over medium-heat and spray lightly with cooking spray. Saute onion and celery, add herbs, pepper and flour. Stirring, add enough chicken stock to thicken and provide a sauce the consistency of thick cream. Combine with the rice and shredded chicken.
Fill capsicums and bake in a moderate oven for 25 minutes. Serve sprinkled with garlic chives.