Moroccan Stuffed Capsicums

These colourful stuffed capsicums are easy to prepare and are full of flavour.


  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp olive oil
  • ½ cup long grain rice
  • 500g chicken mince
  • 1 Tbsp Moroccan seasoning
  • ½ cup finely chopped celery
  • 1 cup freshly chopped parsley
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 4 red or green capsicums, tops removed


  1. Preheat oven to 180ºC.
  2. Gently fry the onion and garlic in the oil until soft but not brown.
  3. Add the rice and stir to coat each grain with the onion, garlic and oil mixture.
  4. Add the chicken mince, Moroccan seasoning, celery, chopped parsley and salt and pepper.
  5. Break up the mince with a fork as you continue to cook the mixture.
  6. Add one cup of stock – cover and cook until almost all of the liquid has been absorbed.
  7. Fill pre-prepared capsicums with the mixture.
  8. Line a shallow baking dish with MONO Foil and place the stuffed capsicums into the dish leaving a little space in between each one. Pour a cup of stock over the capsicums.
  9. Bake stuffed capsicums covered with MONO Foil for one hour.


  1. Extra stock may need to be added to the capsicums during cooking.

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