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Stuffed capsicum cups

Serves: 4
Prep: 20
Cook: 40

    Serve either as a side dish or as main accompanied with a green salad.


    • 4 small round red capsicums 
    • 2 tsp olive oil 
    • 1 medium onion, chopped 
    • ¼ cup dried brown lentils 
    • 10g vegetable flavoured stock cube 
    • 1 cup water 
    • ½ cup arborio rice 
    • 2 cups boiling water 
    • 2 tbs parmesan cheese, grated
    • 2 Weet-Bix, crushed 
    • 1 tbs parmesan cheese, grated, extra 
    • 2 tbs olive oil, extra


    1. Cut tops off capsicums and reserve as lids. Discard core and seeds. Place capsicums on baking tray (place lids on tray beside capsicum, stalk side up).
    2. Heat oil in a large heavy based saucepan. Saute onion until soft. Add lentils, stock cube and water. Bring to the boil, then simmer for 15 minutes. Stir through rice. 
    3. Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed. 
    4. Fold through parmesan cheese. Spoon risotto into capsicums. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto.
    5. Bake in a hot oven, 200°C for 25 minutes or until capsicums are soft and topping has browned. To serve replace lids on capsicum.

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