I once worked in the Greek Islands and learnt this recipe while cooking in a little Taverna in Hania Crete. Cinnamon works well in savoury recipes and is very common in Greek cooking.
4 tablespoons olive oil
1 onion, finely diced
¾ cup long grain rice
2 medium tomatoes, finely diced
200g boneless skinless chicken thighs, trimmed and finely chopped
¼ teaspoon cinnamon
½ teaspoon salt
6 red banana peppers or 6 x 150g small red capsicums
300ml chicken stock
1 x (300g) bag of baby spinach leaves to serve
Heat a fry pan and add half the oil. Gently fry onion for a couple of minutes. Add the rice and stir while cooking for a further 2 minutes. Add tomatoes, chicken, spice, salt and half of the stock. Bring to the boil, cover turn down to simmer for 5 minutes or until the liquid has absorbed.
Remove filling from heat and uncover to allow the mixture to cool down a little. To prepare the peppers cut the tops of each pepper and reserve. Hollow out the peppers using a teaspoon to remove membrane and seeds, discard.
Fill the peppers using a teaspoon. Stuff them until they are quite full but allow some room at the top for the rice to expand. Replace the tops on the peppers and lay them snuggly in a oven proof fry pan or dish so they fit will together. Pour over the remaining oil and stock. Cover and cook for 45 minutes, or until the peppers are cooked and filling has expanded.
Serve on a pile of spinach leaves with a little of the cooking juices spooned over.
Hands-on-time: 15 minutes | Cooking time: 45 minutes
Credit: Healthy Food Guide Photography: Carolyn Robertson
Tip: For a more authentic Turkish flavour add 2 tablespoons of pine nuts while frying the onions in step 1, then add 2 tablespoons of currants.