This stuffed capsicum recipe calls for a savoury mince and rice mixture that tastes even better than it looks. Baked until they soften and go sweet, this stuffed capsicum recipe is one dinner you’ll be making on repeat!
Ingredients
Method
Preheat oven to 200°C.
Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add pork and veal and half the thyme; cook, stirring, until browned.
Add sauce, stock, rice and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until rice is almost tender, stirring occasionally, season to taste.
Meanwhile, oil small baking dish. Cut tops from capsicums, reserve as lids. Scoop out seeds and membranes. Fill capsicums with mince mixture; stand upright in baking dish.
Combine breadcrumbs, cheese, rind and remaining thyme in small bowl. Sprinkle over filling; place capsicum tops in baking dish. Bake capsicums, uncovered, about 1 hour or until rice is soft. Top with lids to serve.
You’ll need these…
Mince tip
Some butchers and supermarkets sell a pork and beef mince mixture, this is fine to use here instead of buying 250g each of pork mince and veal mince.
What to put in stuffed capsicum
This popular recipe stars flavour-packed pork and veal mince and hearty rice. If you’re vegetarian or catering to a crowd with dietaries, this stuffed capsicum recipe is just as delicious with finely chopped vegetables.
Check out our vegetarian version of stuffed capsicums filled with olives, sun-dried tomatoes and couscous. For a comforting meat-free winter meal, try our slow cooker quinoa stuffed capsicums.
What to serve with stuffed capsicum
Serve stuffed capsicum with fresh sourdough or your favourite crusty bread and butter, and a leafy green salad. Or, as part of a dinner spread with our sensational salad ideas.
