Greek-style stuffed capsicums

Greek-style stuffed capsicums

Ingredients (4 servings):

  • 4 large red capsicums (bell peppers)
  • ¼ cup extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g lean beef mince
  • 1 tablespoon dried oregano
  • ½ cup fresh flat-leaf parsley leaves, roughly chopped
  • ½ cup fresh mint leaves, roughly chopped
  • 400g can chopped tomatoes
  • ½ cup brown or wild rice
  • Salad leaves, to serve



  1. Preheat oven 180C/160C fan-forced.
  2. Slice tops from each capsicum. Reserve tops.
  3. Scoop out seeds and membrane. Discard.
  4. Stand capsicums in a baking paper-lined roasting pan.
  5. Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat.
  6. Add onion. Cook, stirring, for 5 minutes or until softened.
  7. Add garlic. Cook for 1 minute or until fragrant.
  8. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  9. Add herbs, tomato, rice and ½ cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
  10. Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
  11. Serve capsicums with salad leaves.
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