Fresh apricot and walnut stuffed capsicums
These are a great way to enjoy stuffing without having to roast a chicken and make a well-balanced vegetarian meal. The eggs can be omitted for vegans - the mix won’t bind together the same way but it is contained in the capsicums anyway. Serves 4 with plenty for lunches.
- 6 Capsicums
- 1 Onion, finely chopped
- 1 Garlic clove, crushed
- 2 sticks Celery, chopped
- 40 g Butter
- 2 tsp Olive oil
- ¼ cup Chopped sage
- ¼ cup Chopped parsley
- ¼ cup Chopped walnuts
- ⅔ cup Apricot, chopped
- 1 cup Brown rice, or use pre-cooked wild rice, red rice, quinoa or couscous, or a mix
- 1½ cups Fresh breadcrumbs
- 1 Orange, zest and juice
- 12 Kalamata olives, pitted and chopped
- ¼ tsp Salt
- 1 tsp freshly ground black pepper
- 2 Eggs, beaten
- Heat oven to 180C. Cut capsicums in half and remove seeds.
- Gently fry onion, garlic and celery in butter and oil until soft.
- Turn off the heat and add the rest of the ingredients, mixing to combine.
- Stuff the mixture in to the capsicum halves. Place in a baking dish, cover with foil and bake for 30 minutes until capsicums are soft but not falling apart. Remove foil and cook another 5-10 minutes to brown the tops. Serve with cooked green beans.