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Stuffed Capsicums

Fresh summer capsicum cooked with garden ingredients

Fresh summer capsicum cooked with garden ingredients. Stuffed capsicum recipe with feta and smoked salmon.
Course Appetiser, Main
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Author Kyrstie Barcak - A Fresh Legacy


  • 1 cup vegetable stock
  • 1/2 cup freekeh
  • 1 lemon juice and zest
  • 5 small capsicum top removed and inner core and seeds removed
  • 1/2 cucumber diced
  • 120 grams fetta cheese diced diced
  • 100 grams smoked salmon
  • freshly ground pepper
  • fresh parsley to serve
  • Squeeze lemon juice optional


  1. Set the vegetable stock to boil in a saucepan on the stove top and then add the freekeh, reduce heat and simmer for 15-20 minutes until the liquid has been absorbed. Remove from heat
  2. Add the lemon juice and zest to the freekeh and set aside
  3. Set the over to heat to 170 degrees celcius
  4. Stand the capsicum bases in a baking pan and half fill with the cooked freekeh, spooning it in and cover with the top of each capsicum or simply just add them to the dish to cook also
  5. Drizzle a little olive oil across the dish and bake in the oven for 20 minutes
  6. Remove the filled capsicums from the oven and scoop into a serving dish
  7. Add the cucumber, fetta and salmon salmon into the top of each one to serve
  8. season with freshly ground pepper and salt if desired
  9. Top with fresh parsley and a squeeze of lemon juice to taste