Stuffed capsicum recipe
These stuffed capsicums are colourful and delicious – a great addition to any festive table!
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Try out this colourful stuffed capsicum recipe
Recipe adapted from Taste. General healthy eating advice only. For individual, expert nutrition advice or recipe tips, book an appointment with a dietitian at Access Health and Community. Call 9810 3000 to make a booking.
Timing and servings
Cooking time: 60 minutes (10 mins preparation time)
Serves 4
Ingredients
- 2 large red capsicums
- 2 large green capsicums
- ¼ cup extra virgin olive oil
- 1 large brown onion, finely chopped
- 2 cloves garlic, crushed
- 300g lean beef mince
- 1 teaspoon oregano leaves
- ½ cup fresh parsley leaves, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- 400g – 1 can no added salt tomatoes (crushed) or use 4 fresh tomatoes (chopped)
- ½ cup long-grain rice
- Salad leaves, to serve
- Pepper, to season
Method
Roasting the capsicums:
- Preheat your oven to 180- 160 celcius (fan-forced).
- Slice the tops from each capsicum and keep the tops aside to use later.
- Scoop out seeds and put them in the bin.
- Stand capsicums in a baking paper-lined roasting pan.
Prepare the mixture:
- Heat the oil in a large frypan or wok over medium-high heat until hot.
- Heat 1 tablespoon oil in a large non-stick frying pan over medium-high heat.
- Add onion and then cook while stirring for 5 minutes or until softened.
- Add garlic and continue cooking for 1 minute or until fragrant.
- Add mince and cook while stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Add herbs, tomato, rice and 1/2 cup cold water.
- Season with pepper and then bring to a simmer for 5 minutes or until the sauce starts to thicken.
- Remove the pan from heat.
Put the capsicum and mixture together:
- Divide the mince mixture evenly between capsicums.
- Place one of the tops on each of the stuffed capsicums.
- Drizzle the capsicums with the remaining oil.
- Bake for 45 minutes or until capsicums have softened and begin to wrinkle.
- Serve the capsicums with salad leaves.
Tips
- For a vegetarian option, you can replace the mince with a 400g can of lentils that is drained and rinsed.
- You can replace the rice with quinoa or cous cous for different textures and flavours.
- Summer seasonal produce includes capsicums, zucchini, tomatoes and onions.
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Make a booking
It's quick and easy to book online or you can call our friendly intake team on
03 9810 3000. We are here to help.