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Stuffed red capsicums

preparation time

10 mins

Cooking time

25 mins



Stuffed red capsicums


4 medium size red capsicums

1 tbsp olive oil

1 stick celery, finely diced

2 spring onions, finely sliced

1 x 400g can brown lentils, drained

1 jar Beerenberg Moroccan Lamb Slow Cooker Sauce

Salt and pepper to taste

¼ cup chopped basil leaves

Olive oil to drizzle

Serve with Greek style yoghurt


Preheat oven to 180°C.

Prepare the capsicums for stuffing by cutting off the top, remove seeds and reserve the top.

Heat olive oil in a fry pan; add celery and spring onions, sauté to soften.

Add the lentils and Beerenberg Moroccan Lamb Slow Cooker Sauce, season with salt and pepper; continue to cook for 5 minutes to reduce liquid. Stir through basil.

Fill the capsicum with the lentil mixture then place reserved top on each capsicum. Sit in a deep baking tray, cover with foil and bake in the oven for 20 minutes.

Serve with a drizzle of olive oil and a dollop of Greek yoghurt.