Greek Black Rice Stuffed Capsicum

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A stunning combination of flavours using cilantro, capers, green olives, and pistachio nuts along with black rice to stuff these capsicums. They’re a meal in themselves but would be perfect alongside some white fish or chicken breast.

Preparation time 30 minutes

Serves 4


  • 1 cup black rice or wild rice mix
  • 2 cups water
  • 4-5 x large capsicum
  • 1 x tablespoon olive or coconut oil 
  • 5 x spring onions, sliced
  • 1 x red onion, finely diced
  • 4 x garlic cloves, diced
  • Half cup raw pistachio nuts
  • ¼ cup raw sunflower seeds
  • Half cup of green olives, sliced
  • Large handful fresh cilantro (finely chopped)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons nutritional yeast flake

Ingredients for caper and parsley yogurt:

  • 2/3 packed cup cilantro
  • 1 cup coconut yogurt
  • 1 tablespoon capers
  • 1 x squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 garlic clove, diced
  • ¼ teaspoon sea salt

Cooking Method:

  • For the caper and parsley yoghurt, place all the ingredients in a blender and blend for 20 to 30 seconds, until smooth. Transfer to a small jug and place in the fridge for 30 minutes to set.
  • Pre heat the oven to 180 degrees fan bake. Find a larg baking tray or roasting dish.
  • Place the rice and water in a saucepan, cover and bring to the boil. Once boiling, reduce the heat to low and simmer for about 5 minutes. Then allow to sit until the water has been absorbed and the rice is soft.
  • Place the capsicums on the prepared baking tray and bake for 15 to 20 minutes, until soft and juicy.
  • Meanwhile, heat the oil in a small frying pan over a medium-high heat. Add the spring onion, red onion, and garlic and cook, stirring frequently, for 5 to 7 minutes, until soft and fragrant.
  • Add the pistachios and seeds and cook, stirring occasionally, for another 3 minutes.
  • Remove and transfer to a large bowl. Add the rice, olives, parsley, balsamic vinegar, and nutritional yeast, and mix to combine all the ingredients.
  • Remove the capsicums from the oven and divide the filling evenly among the capsicum halves.
  • To serve, top with a dollop of caper and parsley yoghurt and serve with a side white fish, chicken breast or mushrooms.

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