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Stuffed capsicums

Serves: 6
Prep: 10
Cook: 50

    Spice up dinner time with this nutritious and vibrant recipe, rich in fibre and iron.


    • 6 coloured capsicums, topped and seeded
    • 2 tbs olive oil
    • 3 cups cooked brown rice, cooled
    • 2 cloves garlic, crushed
    • 2 zucchinis (courgette), finely chopped
    • 2 tomatoes, chopped
    • 2 tbs parsley
    • 5 tbs walnuts roughly chopped
    • zest of 1 lemon
    Breadcrumb Mixture
    • 1 cup fresh breadcrumbs
    • ½ cup parsley
    • 8-10 sprigs of fresh thyme
    • 1 lemon, juiced
    • 2 cloves of garlic, crushed


    1. Preheat oven to 180ºC. Mix rice, stuffing ingredients, and 1 tbs oil in a bowl.
    2. Combine all breadcrumb mixture ingredients together in a small bowl and set aside. Coat the outside of capsicum shells with the rest of the olive oil.
    3. Spoon stuffing mixture evenly into your shells. Place your capsicums into a lined baking tray covered with foil and cook for 45 minutes or until tender.
    4. Top each capsicum with ⅙ of the breadcrumb mixture. Place back into oven for another 5 minutes to brown tops.

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