Sweet roasted capsicums filled with a festive rice, sourdough and seed stuffing, enriched with macadamia flour and finished with lemon and fresh parsley.
This recipe started as a stuffing trial for rolled pork or turkey, but the stuffed capsicum version was too good not to share. It’s hearty enough to stand on its own, but still works beautifully as a side dish for a winter roast or Christmas in July table.
The filling is savoury, textured and gently sweet, with dried apricot, toasted sunflower seeds, sourdough, brown rice and marinated goat’s cheese. The macadamia flour helps bring it all together, adding richness and a soft, satisfying texture without making the stuffing feel heavy.
Why this combination works
The capsicums soften and sweeten as they roast, which gives the stuffing a beautiful base to sit inside.
The rice and sourdough make it hearty. The sunflower seeds bring crunch and savoury depth. The dried apricot adds just enough sweetness, while the herbs and fennel keep it firmly in savoury territory.
Folding through marinated goat’s cheese was the little upgrade that pulled it all together. It melts gently through the warm stuffing and adds creaminess, tang and richness.
A squeeze of lemon at the end matters. It lifts the whole dish.
How Pepo products elevate it
Macadamia Flour
Macadamia flour adds richness and helps bind the stuffing without making it dense. It gives the filling a softer, more rounded texture and works beautifully with the apricot, herbs and goat’s cheese.
Pumpkin Seeds & Sunflower Seeds
Pumpkin and Sunflower seeds bring texture and savoury warmth. Toasting them first makes a big difference. They become nuttier, more aromatic and a little bit more addictive.
Macadamia Oil, optional to finish
A light drizzle before serving adds gloss and reinforces the buttery richness of the filling. Use it lightly. The goal is flavour, not heaviness.
Ingredients
Makes enough to fill 6 small-medium capsicums or serve 5–6 as a side dish.
Capsicums
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6 small-medium capsicums
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1 tbsp oil, for roasting
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Salt, to season
Stuffing
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120g cooked brown rice or wild rice blend
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120g toasted sourdough chunks
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1 onion, finely diced
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2 garlic cloves, finely chopped
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2 celery stalk, finely diced
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70–90g Pepo Farms Sunflower Seeds, toasted
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40g dried apricot, diced small
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1 tsp chopped thyme
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1 tsp chopped sage
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½ tsp fennel seeds, lightly crushed
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Tiny pinch cinnamon or nutmeg
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30–35g Pepo Farms Macadamia Flour
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120–160ml vegetable stock
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1 tbsp Pepo Farms Macadamia Oil, plus extra to finish if desired
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50g marinated goat’s cheese
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Salt and pepper, to taste
To finish
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Fresh lemon juice
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Chopped fresh parsley
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Optional extra toasted sunflower seeds
Method
- Preheat oven to 200°C.
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Prepare the capsicums.
Cut the tops from the capsicums and remove the seeds and membrane. Keep the tops. -
Pre-roast the capsicums.
Rub lightly with oil and season with salt. Place the tops back on and roast for 20 minutes. Remove from the oven and reduce heat to 180°C fan-forced. -
Toast the sunflower seeds.
Toast in a dry pan or low oven until lightly golden and aromatic. Set aside. -
Cook the aromatics.
Heat macadamia oil in a pan. Add onion, celery and garlic. Cook until softened and fragrant. -
Combine the stuffing.
Add cooked rice, toasted sourdough, sunflower seeds, dried apricot, sage, thyme, fennel, cinnamon and nutmeg. -
Add macadamia flour and stock.
Stir through the macadamia flour. Add stock gradually until the mixture is moist and spoonable, but not wet. -
Rest the mixture.
Let the stuffing sit for 5–10 minutes so the sourdough and macadamia flour can absorb the liquid. -
Fold through goat’s cheese.
Gently fold through the marinated goat’s cheese. Taste and season with salt and pepper. -
Stuff the capsicums.
Spoon the stuffing into the roasted capsicums, filling each to around 90% full. Do not pack too tightly. -
Bake covered.
Place the stuffed capsicums in a baking dish. Cover loosely with foil and bake at 180°C fan-forced for 20 minutes. -
Bake uncovered.
Remove the foil and bake for a further 10 minutes, until the capsicums are soft and the stuffing is lightly browned on top. -
Finish and serve.
Squeeze over fresh lemon juice. Garnish with chopped parsley, extra toasted sunflower seeds and a light drizzle of macadamia oil if desired. Serve warm.
Optional variations
Make it more festive
Add a little orange zest or a few extra herbs. Keep the dried fruit restrained so it stays savoury.
Serve it with roast meat
This stuffing works beautifully alongside rolled pork, turkey or roast chicken. You could also use the same filling as a tray-baked stuffing.
Make it vegetarian centrepiece-worthy
Serve two capsicums per person with a crisp green salad and extra lemon on the side.
Swap the cheese
Marinated goat’s cheese worked beautifully, but fetta would also be delicious.
Tips for success
Don’t skip the pre-roast. It helps the capsicums soften properly without overcooking the stuffing.
Keep the filling loose. Rice, sourdough and macadamia flour all continue to absorb moisture as the dish bakes.
Add the stock gradually. You want the stuffing to hold together, not turn stodgy.
Finish with lemon. It sounds small, but it balances the sweetness of the capsicum and apricot beautifully.
When to make it
This is ideal for winter dinners, Christmas in July, festive entertaining or any time you want something hearty but still colourful and fresh.
It’s stuffing, but lighter, brighter and built for the way we cook now.