Vegetarian stuffed capsicums/peppers

Stuffed capsicum
Serves: 6
Prep: 30 minutes
Cook: 60 minutes

Delicious vegetarian meal that even the biggest meat eaters will love! If following a vegan diet, simply omit the pecorino from this recipe!

Recipe adapted from


Olive oil, to grease

6 red capsicums

Medium-grain white rice (1 1/4 cups)

275 g 9.7 oz

Garlic infused olive oil (2 tbs)

37 g 1.3 oz

1 x Can chopped tomatoes

400 g 14.1 oz

Black olives, pitted and coarsely chopped (1/2 cup)

85 g 3.0 oz

Pine nuts, toasted (1/4 cup)

45 g 1.6 oz

Finely grated pecorino (1/4 cup)

20 g 0.71 oz

Chives, chopped (1 tbs)

5 g 0.2 oz

Fresh continental parsley, chopped

5 g 0.2 oz


  1. Preheat oven to 180°C/356°F. Brush a large ovenproof dish with oil.

  2. Cut the tops from capsicums and reserve. Remove the seeds and white membrane and discard. Cook the capsicums and tops in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.

  3. Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.

  4. Heat the oil in a non-stick frying pan over medium-low heat. Add the tomato and cook, stirring occasionally, for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, pecorino, chive and parsley. Season with salt and pepper.

  5. Divide the rice mixture among the capsicums. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.


  • To add extra protein to the meal, add in some canned lentils through the rice mix, or add some extra cheese on top before baking
  • For those meat eaters out there, adding minced meat is also an option too
Nutrition Information (per serve)
Energy 1570 Kj / 375 cal
Protein 10.20g
Carbohydrates 44.10g
Sugar 13.80g
Total Fat 16.00g
Saturated Fat 2.20g
Fibre 7.00g
Back to all recipes
Back to all recipes