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Capsicums stuffed with jewelled rice


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the oil in a heavy-bottomed pan and gently sauté the onion, spring onions, celery, carrot and garlic until tender, regularly stirring.
  • Add the rice, mix well and cook for a few minutes until translucent, continually tossing.
  • Then turn the heat down and add 2 cups stock with seasonings. Mix well, cover and gently simmer until most of the liquid has been absorbed and the rice is almost tender.
  • Remove the pan from the heat and stir through the tomatoes, pine nuts, currants, lemon juice, mint and dill.
  • Cut off a side of each capsicum for a lid and carefully remove the seeds and ribs. If needed, cut a small slice off the bottom and lay the capsicums in a large, lightly oiled baking tray.
  • Then fill each capsicum with the rice mixture and place the lids on top. Pour a little stock in the baking tray and cook in the oven for about 40 mins until the capsicums are crisp-tender, adding a little more stock as needed.
  • Serve with a green salad on the side.


  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 spring (green) onions, chopped
  • 1 large celery stalk, finely diced
  • 1 medium carrot, finely diced
  • 2 large garlic cloves, crushed
  • 1¼ cups Arborio (risotto) rice
  • 3 cups vegetable stock
  • sea salt & freshly ground pepper
  • 6 cherry tomatoes, diced
  • 2 heaped tbsp pine nuts
  • 2 heaped tbsp currants
  • juice of ½-1 lemon
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh dill
  • 6 red capsicums
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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