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
- 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.