Pineapple Jalapeño Chicken Stuffed Capsicums

Adapted from Tasty Bites facebook page

4 large capsicums, halved & seeded; 2 cups cooked diced or shredded chicken; 1 cup pineapple pieces; 1 jalapeño, chopped; ¾ cup cooked rice; ½ cup BBQ sauce or sweet chili sauce; 1 cup shredded cheese; ½ tsp smoked paprika; salt & pepper; 1 tbsp olive oil

Preheat oven to 190°C. Lightly oil a baking dish.

Brush capsicums with olive oil & pre-bake 10 minutes to soften.

In a bowl, combine chicken, pineapple, jalapeño, rice, sauce, paprika, salt & pepper.

Fill each pepper generously with the mixture. Top with shredded cheese.

Bake 18–22 minutes until peppers are tender & cheese melts.

Let rest 5 minutes before serving.