(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large bell peppers (capsicum)
cooked rice
onion, finely chopped
garlic cloves, minced
tomatoes, diced
mixed vegetables
olive oil
shredded cheese
fresh parsley or cilantro
paprika
cumin
chili flakes
salt
black pepper
Directions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the peppers with olive oil and place them in a baking dish.
Heat olive oil in a skillet over medium heat.
Sauté the onions and garlic until softened and fragrant.
Add the diced tomatoes and mixed vegetables, cooking for 4–5 minutes until tender.
Stir in the cooked rice, paprika, cumin, chili flakes, salt, and black pepper.
Remove the skillet from the heat and mix in fresh parsley or cilantro.
Spoon the filling evenly into the prepared capsicum.
Top each pepper with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes until the peppers are tender and the cheese is melted and golden.
Serve warm.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
Add cooked ground chicken, turkey, or beef for extra protein.
Use quinoa or couscous instead of rice.
Make it vegetarian with beans and corn.
Add mushrooms for a richer flavor.
Use mozzarella, cheddar, or feta cheese.
Spice it up with jalapeños or hot sauce.
Try Mediterranean flavors with olives and oregano.
Storage/Reheating
Store leftover Stuffed Capsicum in an airtight container in the refrigerator for up to 4 days.
To reheat, place the peppers in an oven-safe dish and warm at 350°F (175°C) for about 15 minutes. You can also microwave individual portions for 2–3 minutes.
Stuffed capsicum freezes well. Wrap each pepper individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use any color bell pepper?
Yes, red, yellow, orange, and green bell peppers all work well.
Can I make Stuffed Capsicum ahead of time?
Yes, you can prepare the peppers and filling ahead, then bake when ready to serve.
What rice works best for the filling?
White rice, brown rice, jasmine rice, or basmati rice are all excellent choices.
Can I make this recipe vegan?
Yes, simply omit the cheese or use a plant-based cheese alternative.
How do I keep the peppers from becoming soggy?
Avoid overbaking and make sure the filling is not overly watery.
Can I add meat to the filling?
Absolutely. Ground beef, chicken, or turkey work very well.
What side dishes pair well with Stuffed Capsicum?
A green salad, garlic bread, or roasted vegetables pair nicely.
Can I freeze stuffed peppers before baking?
Yes, you can freeze them either before or after baking.
Why are my peppers still firm after baking?
Larger peppers may need extra baking time to become fully tender.
Can I use leftover rice for this recipe?
Yes, leftover rice works perfectly and saves preparation time.
Conclusion
Stuffed Capsicum is a hearty and delicious dish that combines tender roasted peppers with a flavorful filling for a comforting and satisfying meal. Easy to customize and perfect for meal prep, this recipe is a wonderful way to enjoy fresh vegetables in a wholesome and colorful way.
Stuffed Capsicum is a healthy and flavorful dish made with tender roasted bell peppers filled with a savory mixture of rice, vegetables, herbs, and melted cheese. This easy stuffed capsicum recipe is colorful, comforting, and perfect for weeknight dinners, meal prep, or special family meals.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Dinner
Method:Baked
Cuisine:International
Diet:Vegetarian
Ingredients
4 large bell peppers (capsicum)
2 cups cooked rice
1 onion, finely chopped
3 garlic cloves, minced
2 tomatoes, diced
1½ cups mixed vegetables
2 tablespoons olive oil
1 cup shredded cheese
2 tablespoons fresh parsley or cilantro, chopped
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon chili flakes
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the peppers with olive oil and place them in a baking dish.
Heat olive oil in a skillet over medium heat.
Sauté the onions and garlic until softened and fragrant.
Add the diced tomatoes and mixed vegetables, cooking for 4–5 minutes until tender.
Stir in the cooked rice, paprika, cumin, chili flakes, salt, and black pepper.
Remove the skillet from the heat and mix in fresh parsley or cilantro.
Spoon the filling evenly into the prepared capsicum.
Top each pepper with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes until the peppers are tender and the cheese is melted and golden.
Serve warm
Notes
Use any color bell pepper for a vibrant presentation and slightly different sweetness levels.Leftover rice works perfectly and saves preparation time.Avoid overly watery fillings to prevent soggy peppers.Add cooked ground meat or beans for extra protein.For a vegan version, use dairy-free cheese or omit the cheese entirely.
