Serves 3


  • 6 green or red capsicums(bell peppers)
  • 3 cups cooked rice (brown is preferable)
  • 2tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, roughly grated
  • 1 zucchini, finely chopped into matchsticks
  • 4 small buttons mushrooms, finely chopped
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley
  • ½ cup flaked (slivered) almonds
  • sea salt & black pepper to taste


  1. Preheat the oven to 180º Celsius (350º Fahrenheit).
  2. Cut the tops off the capsicums.
  3. Heat olive oil in a large frying pan.  Gently cook the onion until softened.  Add the carrot and celery, stir and cook for a further two minutes.
  4. Add all remaining ingredients, stir well and cook for two minutes.
  5. Fill the capsicums with cooked ingredients.  Place into a greased casserole baking dish and replace the tops of the capsicums.
  6. Cover the dish with foil and bake for approximately 30 minutes.