Fresh apricot and walnut stuffed capsicums

I have no shame in saying that the only reason I make these for dinner is to give us something other than sandwiches for lunches. They 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. This recipe forms part of the January 28 meal planner created in partnership with New World.

Ingredients

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	Apricots, chopped
1 cup	Brown rice, or use pre-cooked wild rice, red rice, quinoa or courcous, or a mix
1 ½ 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

Directions

1. Heat oven to 180C. Cut capsicums in half and remove seeds.
2. Gently fry onion, garlic and celery in butter and oil until soft.
3. Turn off the heat and add the rest of the ingredients, mixing to combine.
4. 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.