These Stuffed Capsicums are so tasty - they’re filled with a delicious mixture of mince and rice, and topped with feta and parsley.
Stuffed Capsicums look impressive on the dinner table, but are one of the easier dinners going around. You'll be able to get them on the table in half an hour.
There are three key things you need to know to make delicious Stuffed Capsicums.
- How to cut your capsicums and remove the seeds and membrane
- How long to cook them so they don’t go soggy
- How to make the filling
How to cut your capsicums in Stuffed Capsicums
A lot of the time people slice the tops from their capsicums then stuff them and add the top back on, but for me, the easiest way by far is to slice them down the middle, from top to bottom. This is great for a couple of reasons.
- It’s more forgiving if your capsicums are not a perfect bell shape - they can lay on their side, rather than try to stand them up.
- You can fit more stuffing in, as you can pile it up on top of the capsicums.
- I think it looks more aesthetically pleasing in a big tray, having all the capsicums next to each other.
To do this, you simply slice through the middle of the top green stem through to the bottom. Then use a spoon or small paring knife to remove the inner membrane and seeds. Lay your capsicums out on a baking tray, drizzle some oil, and they’re ready to go in the oven.
How to cook your capsicums so they don’t go soggy
The best way to cook capsicums so they don’t go soggy is to make sure you are cooking them at the right temperature, and for the right amount of time. The oven doesn’t need to be really hot - 180 C is perfect. Remember, if you char capsicums they become really soggy, and that’s at 220 C.
Also you don’t need to cook them for very long - they only need 15 minutes or so to be a perfectly cooked but not too cooked consistency.
That said, there will be some liquid in the bottom of your capsicums when you take them out of the oven, and that’s absolutely fine, because we’ll be filling them with a rice mixture that will absorb some of that capsicum juice and add flavour to our rice when we add back into the oven.
How to make the filling for Stuffed Capsicums
The filling I’m using is really simple and easy. It’s just diced red onion, garlic, dried oregano and beef. Once the beef is browned you add crushed tomatoes, Worcestershire sauce, microwave brown rice (not microwaved) and chopped parsley. It’s tasty and delicious.
When the capsicums are ready, fill them with this mixture then top with feta and pop back in the oven for 5 minutes. They don’t need long in the oven because everything is already cooked, it’s more to bring together the two elements, and allow the rice and beef mixture to settle into the shape of the capsicum.
What to serve with Stuffed Capsicums?
Because Stuffed Capsicums are such an exciting and hearty dish on their own, they really don’t need much. I’ve made a simple salad of green leaves, cucumber slice and a mild lemon juice and olive oil vinaigrette to go with it. I also like to squeeze some lemon juice over it too.
Are you supposed to eat the capsicums in stuffed capsicums?
YES - you are most certainly meant to eat the capsicum (peppers) - this is the best part! The capsicum goes so well with the beef.
Can you freeze Stuffed Capsicums?
Yes, if you have leftovers you can freeze them in portions. To defrost, leave overnight and then heat up in the microwave.
What are in my Stuffed Capsicums?
- Capsicums - I used red, you can use any colour you like.
- Filling - Diced red onion, garlic, dried oregano, beef mince (ground beef), crushed tomatoes, Worcestershire sauce, microwave brown rice, chopped parsley.
- Topping - Feta and parsley and olive oil.
- Salad - Cucumber, salad mix, olive oil, lemon juice, salt and pepper.
It might look like you have too much filling for your capsicums, but keep spooning it in and compress with the back of your spoon. It will distribute amongst the capsicums and you’ll have “loaded” capsicums.
- Alternative proteins - You can use any type of mince - beef, chicken or turkey.
- Vegetarian - Use lentils or Quorn mince.
- Dairy Free - Skip the feta cheese and add chopped olives instead.
- Gluten Free - This recipe is gluten free (make sure you’re using GF Worcestershire sauce).
- To make this kid friendly you have the option of serving them slices of cucumber with the mince filling by itself.
You will need an oven, a baking dish, baking paper, a deep frying pan, a stovetop.
More recipes with Capsicum
- Baking dish
- Baking paper
- Deep frying pan
- 4 red capsicum bell pepper
- 2 teaspoon olive oil ¼ cup total for the recipe
- 1 red onion
- 4 cloves garlic
- ½ bunch parsley
- 1 tablespoon olive oil ¼ cup total for the recipe
- 1 teaspoon dried oregano leaves
- 500 g beef mince
- 1 can crushed tomatoes 400 g
- 250 g microwave brown rice
- 2 teaspoon brown sugar
- 2 tablespoon Worcestershire sauce
- 100 g feta
- 1 pinch dried oregano leaves
- 1 lemon
- 2 tablespoon olive oil ¼ cup total for the recipe
- 1 Lebanese cucumber
- 120 g spinach and rocket salad mix
- Salt and pepper
- Preheat oven to 180 C and line a baking dish with paper.
- Slice capsicums (peppers) in half, vertically. Remove internal membrane and seeds. Arrange on the tray, cut side up, drizzle with olive oil and place in the oven for 18 mins.4 red capsicum, 2 teaspoon olive oil
- Peel and chop onion and garlic. Roughly chop parsley.1 red onion, 4 cloves garlic, ½ bunch parsley
- Place a deep frying pan on high heat. Add oil, then sauté onion, garlic and oregano.1 red onion, 4 cloves garlic, 1 tablespoon olive oil, 1 teaspoon dried oregano leaves
- Add beef mince a bit at a time, and break up until browned.500 g beef mince
- Add canned tomatoes, microwave rice, brown sugar and Worcestershire sauce. Mix well. Option to serve your child their mince plain now. Then, add chopped parsley to remaining mince and stir through once.1 can crushed tomatoes, 250 g microwave brown rice, 2 teaspoon brown sugar, 2 tablespoon Worcestershire sauce, ½ bunch parsley
- Working carefully, remove capsicums from the oven and spoon mince into each capsicum (they will be loaded). Top with broken up feta and oregano, and return to the oven for 5 mins.100 g feta, 1 pinch dried oregano leaves
- Meanwhile, in a large salad bowl make a dressing by juicing lemon into the bowl then stirring through olive oil and a pinch of salt and pepper.1 lemon, 2 tablespoon olive oil, Salt and pepper
- Slice cucumber. Option to serve your child cucumber slices now. Add spinach mix and remaining cucumber to the salad bowl and toss.1 Lebanese cucumber, 120 g spinach and rocket salad mix
- Remove capsicums from the oven and top with any leftover parsley. Serve with salad on the side.Option to serve kids cucumber slices and mince rice mixture.