- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Contains wholegrains
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
An explosion of colour and flavour, these Greek-style stuffed capsicums are great as a main meal served with a simple salad or warm crusty bread.
- Serves8
- Cook time1 hour 30 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3/4 cup (150g) brown rice
- 1 tsp olive oil
- 2 brown onions, finely chopped
- 500g Coles Australian Lamb Mince
- 2 garlic cloves, crushed
- 1 tbs ground paprika
- 2 tsp dried oregano
- 1 tsp ground cumin
- 100g reduced-fat fetta
- 120g pkt Coles Brand Australian Baby Spinach
- 1/2 cup (125ml) Coles Liquid Stock Real Beef
- 400g can cherry tomatoes
- 4 red capsicum (600g), halved lengthways, seeded
- Flat-leaf parsley leaves, to serve
- Lemon zest, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 140°C. Cook the rice following packet directions. Set aside to cool. Heat half the oil in a large frying pan over medium heat. Add half the onion and cook, stirring, for 5 mins or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the lamb changes colour. Stir in half the garlic. Add the paprika, oregano and cumin and cook, stirring, for 1 min or until aromatic. Remove from heat. Add the rice, fetta and spinach and stir to combine. Season.Step 2
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add the remaining onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the wine or stock and bring to the boil. Cook for 2 mins or until reduced by half. Add the tomatoes and cook for 5 mins or until the sauce thickens slightly. Season.Step 3
Place capsicum, cut-side up, in a roasting pan. Spoon the rice mixture evenly among the capsicum halves. Pour the sauce around the capsicum. Bake, covered, for 30 mins. Uncover and bake for a further 30 mins or until capsicum is very tender. Top with parsley and lemon zest to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Fetta cheese is a wonderful and versatile addition to breakfast, lunch and dinner. Try it over eggs or on toast with avocado, in sandwiches or salads, or baked with pasta.
Ingredient tip: You can substitute red wine for beef stock for an alcohol-free version.
Greek-style stuffed capsicums
Our recipe for Greek-style stuffed capsicums is a crowd-pleaser because it serves 8. Perfect for entertaining a crowd, and for when you invite the extended family over for a relaxed Sunday lunch, this dish is a colourful festival of Mediterranean flavours and a joy to make. Lamb mince, brown rice and fetta, enhanced with herbs and spices, is nestled inside tasty capsicums and the end result is delicious.
Choosing the right capsicums to stuff
Red or yellow capsicums work best for stuffed capsicums because of their pleasant sweetness when roasted. This flavour adds balance to the spicy, savoury flavours of the dish. Green capsicums, while equally delicious, have a bitterness in flavour that’s best served in salads and other dishes. For our easy stuffed capsicum recipe with mince, try using both red and yellow for a colourful presentation that looks fabulous when served on a platter. When choosing capsicums, look for those that are firm, glossy and brightly coloured with no blemishes.
The fillings for your stuffed capsicums
While lamb mince plays a key role in our recipe for stuffed capsicum, so does brown rice. With its earthy and nutty flavour, brown rice has more bulk than refined white rice because its bran layer hasn’t been removed. This less-refined grain can still be cooked to fluffiness, but it retains just a touch of bite, adding another element of texture to the dish. Rice is a great base layer for stuffed capsicums because it is robust, but also fairly neutral in terms of flavour. The extra layers of mince, herbs, spices and veggies are what really makes these stuffed capscums sing. The best part is that you can customise them with anything you prefer, or make some simple swaps (like swapping fetta for goat’s cheese).
What to serve with stuffed capsicums
You can continue the Mediterranean theme by serving these stuffed capsicums with a Greek salad. You can even purchase a handy Greek salad kit from Coles. Or try this roasted beetroot and rocket salad with candied walnuts – its freshness is uplifting and provides a perfect balance to the spicy stuffed capsicums, and the walnuts work well with the flavour of the brown rice, too.
Love this recipe?
Now it’s time to get cooking and try a variety of stuffed capsicum recipes. Our tasty pulled pork and bean stuffed capsicums dish is a handy way to use up leftover roast pork – you could even use leftover beef, lamb or chicken. And seafood lovers will enjoy this tuna mornay twist – a conveniently quick and easy recipe that uses a delicious tuna mixture to stuff red capsicums.
FAQs
Greek-style stuffed capsicums
- Serves8
- Cook time1 hour 30 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 3/4 cup (150g) brown rice
- 1 tsp olive oil
- 2 brown onions, finely chopped
- 500g Coles Australian Lamb Mince
- 2 garlic cloves, crushed
- 1 tbs ground paprika
- 2 tsp dried oregano
- 1 tsp ground cumin
- 100g reduced-fat fetta
- 120g pkt Coles Brand Australian Baby Spinach
- 1/2 cup (125ml) Coles Liquid Stock Real Beef
- 400g can cherry tomatoes
- 4 red capsicum (600g), halved lengthways, seeded
- Flat-leaf parsley leaves, to serve
- Lemon zest, to serve
Description
An explosion of colour and flavour, these Greek-style stuffed capsicums are great as a main meal served with a simple salad or warm crusty bread.
Method
Step 1
Preheat oven to 140°C. Cook the rice following packet directions. Set aside to cool. Heat half the oil in a large frying pan over medium heat. Add half the onion and cook, stirring, for 5 mins or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the lamb changes colour. Stir in half the garlic. Add the paprika, oregano and cumin and cook, stirring, for 1 min or until aromatic. Remove from heat. Add the rice, fetta and spinach and stir to combine. Season.Step 2
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add the remaining onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the wine or stock and bring to the boil. Cook for 2 mins or until reduced by half. Add the tomatoes and cook for 5 mins or until the sauce thickens slightly. Season.Step 3
Place capsicum, cut-side up, in a roasting pan. Spoon the rice mixture evenly among the capsicum halves. Pour the sauce around the capsicum. Bake, covered, for 30 mins. Uncover and bake for a further 30 mins or until capsicum is very tender. Top with parsley and lemon zest to serve.