Instructions: Fry the onion in 3 tablespoons of the oil and butter until soft. Add the rice and stir until thoroughly coated and translucent.

Pour in 450 ml (about 2 cups) of water and add salt and pepper. Stir well and cook for 15 minutes or until the water has been absorbed but the rice is still a little underdone.

Stir in the pine nuts, apricots, chilli, and tomato, the cinnamon and allspice, mint and dill or parsley, lemon juice and the rest of the oil.

To stuff the capsicums, cut a circle around each one at the stalk end and cut out a cap (with the stalk). Remove the cores and seeds with a spoon and fill with the rice mixture.

Replace the caps. Arrange side by side in a shallow baking dish, pour about a finger of water in the bottom, and bake at 190C (375 F) for 45-55 minutes or until the capsicums are tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.