These stuffed capsicums are wholesome, customizable, and packed with flavor. You can adapt the filling to suit your taste—whether you prefer vegetarian, beef, or chicken. They’re also great for meal prep and make an impressive yet simple dish to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Capsicums (bell peppers)
Cooked rice
Ground meat or cooked lentils
Onion
Garlic
Tomato sauce
Olive oil
Salt
Black pepper
Paprika
Dried herbs
Grated cheese
Directions
Preheat the oven to 375°F.
Cut the tops off the capsicums and remove the seeds and membranes.
In a pan, heat olive oil and sauté chopped onion and garlic until softened.
Add the ground meat (or lentils) and cook until browned or heated through.
Stir in the cooked rice, tomato sauce, salt, pepper, paprika, and herbs. Mix well and let it simmer for a few minutes.
Stuff each capsicum with the filling mixture and place them upright in a baking dish.
Top with grated cheese if using.
Add a small amount of water or sauce to the bottom of the dish to prevent burning.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 10 to 15 minutes until the peppers are tender and the tops are slightly golden.
Let them cool slightly before serving.
Servings and timing
Servings: 4 servings Prep time: 15 minutes Cook time: 40 to 45 minutes Total time: 55 to 60 minutes
Variations
Use quinoa, couscous, or bulgur instead of rice for a different texture.
Make it vegetarian by using lentils, chickpeas, or a mix of vegetables.
Add spices like cumin or chili powder for extra flavor.
Use different cheeses such as mozzarella, feta, or cheddar.
Top with fresh herbs like parsley or cilantro before serving.
Storage/Reheating
Store leftover stuffed capsicums in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in the oven at 350°F until warmed through, or microwave in short intervals.
They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use different colored capsicums?
Yes, red, yellow, and green capsicums all work and offer slightly different flavors.
Do I need to pre-cook the rice?
Yes, using cooked rice ensures the filling is properly textured.
Can I make this dish vegetarian?
Yes, replace the meat with lentils, beans, or vegetables.
How do I keep the capsicums from falling over?
Use a snug baking dish or trim the bottoms slightly to create a flat base.
Can I prepare them ahead of time?
Yes, you can assemble them and refrigerate before baking.
What type of meat works best?
Ground beef, chicken, or turkey all work well.
Can I skip the cheese?
Yes, the recipe is still delicious without cheese.
How do I know when they are done?
The capsicums should be tender and the filling heated through.
Can I add more vegetables to the filling?
Yes, zucchini, mushrooms, or spinach are great additions.
What can I serve with stuffed capsicums?
They pair well with salads, bread, or roasted vegetables.
Conclusion
Stuffed capsicums are a comforting and versatile dish that can be tailored to any taste. With their vibrant appearance and rich filling, they make a satisfying meal that’s both nutritious and easy to prepare.
These stuffed capsicums are a hearty and flavorful dish made with tender bell peppers filled with a savory mixture of rice, vegetables, and protein. This easy stuffed capsicums recipe is perfect for weeknight dinners, meal prep, or entertaining guests.
Author:Catherine
Prep Time:15 minutes
Cook Time:40–45 minutes
Total Time:55–60 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
Capsicums (bell peppers)
Cooked rice
Ground meat (beef, chicken, or turkey) or cooked lentils
Onion
Garlic
Tomato sauce
Olive oil
Salt
Black pepper
Paprika
Dried herbs (oregano, thyme, or mixed herbs)
Grated cheese (optional)
Instructions
Preheat oven to 375°F (190°C).
Cut tops off capsicums and remove seeds and membranes.
Heat olive oil in a pan and sauté chopped onion and garlic until soft.
Add ground meat (or lentils) and cook until browned or heated through.
Stir in cooked rice, tomato sauce, salt, pepper, paprika, and herbs. Simmer for a few minutes.
Fill each capsicum with the prepared mixture and place upright in a baking dish.
Sprinkle grated cheese on top if desired.
Add a little water or sauce to the base of the dish.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10–15 minutes until peppers are tender and slightly golden.
Let cool slightly before serving.
Notes
Use a snug baking dish to keep capsicums upright.Trim bottoms slightly if needed for stability. Pre-cooked rice is essential for proper texture.Customize with grains, vegetables, or spices to suit your taste.
