Fresh apricot and walnut stuffed capsicums
( SERVES 4 )
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.
|1||Onion, finely chopped|
|1||Garlic clove, crushed|
|2 sticks||Celery, chopped|
|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 courcous, or a mix|
|1½ cups||Fresh breadcrumbs|
|1||Orange, zest and juice|
|12||Kalamata olives, pitted and chopped|
|1 tsp||freshly ground black pepper|
- 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.