Elevate your entertaining game with these gut-friendly stuffed capsicums loaded with our signature Bone Broth infused rice at your next gathering! 


Serves 6

Prep Time - 20 minutes 

Cook Time - 30 minutes including rice cooking time.


  • 6 capsicums (colour of choice)
  • 2 tbs olive oil
  • 1 tbs Balsamic Vinegar
  • 1 bunch oregano leaves 
  • 500g cooked bone broth rice
  • 2 tbs Lemon & Herb Body Glue (for the rice) 
  • ½ cup pitted kalamata olives, roughly chopped
  • Zest of 1 lemon
  • 2 green shallots
  • Tsp chilli flakes

What to do:

  1. Preheat the oven grill to high and place capsicums on a baking tray.
  2. Season with salt, pepper and a drizzle of olive oil and vinegar
  3. Scatter oregano stems and grill, turning halfway, for 10 minutes or until charred
  4. Meanwhile, combine oregano leaves, rice, olives, lemon zest, shallot and chilli in a large bowl.
  5. Make an incision along the length of each pepper, then remove and discard seeds and membranes.
  6. Fill with rice mixture and grill for 5 minutes or until warmed through.
  7. Sprinkle with extra oregano leaves, olive oil and chilli.

Optional - Serve topped with coconut or Greek yoghurt

Note - to cook bone broth rice, just add Body Glue to the water during the cooking process.