Mexican Stuffed Capsicum

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Cut capsicum in half vertically. Remove seeds but leave green stalk intact. Place, skin-side-down on prepared tray and season with salt and pepper. Bake, on middle oven rack, for 20–25 minutes, until skin begins to char and flesh is just tender. Turn once during cooking.
3. While capsicum is cooking, finely dice first measure of red onion and mince or finely chop garlic. Set all aside.
4. Thinly slice lettuce and second measure of onion (if using). Use a vegetable peeler to peel carrot then peel into long, thin ribbons. Combine in a medium bowl with vinegar (if using).
5. Heat oil in a medium fry-pan on high heat. Cook chicken and a pinch of salt for 2-3 minutes, breaking up with a wooden spoon as it cooks, until almost cooked. Add onion, garlic and Mexican spice mix and cook for about 2 minutes, until onion is softened, stirring regularly. Add tomato paste, beans, corn, tomatoes and salt.
6. Stir to combine and reduce heat to medium. Cook for a further 4 minutes, until vegetables are hot through, chicken is cooked and mixture has thickened slightly. Stir through balsamic vinegar and season to taste with salt and pepper. While chicken cooks, roughly chop coriander leaves and stalks.
7. 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