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Fresh apricot and walnut stuffed capsicums

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

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.

  • Capsicum



  • 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
  • ¼ 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
  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.