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Dan and Steph's sausage stuffed capsicums

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Whip up sausage stuffed capsicums for a delicious family meal. Topped with gooey cheese and sprinkled with fresh parsley, this dish is a winner.

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time30 minutes


  • 2 brown onions
  • 2 carrots, peeled
  • 8 small assorted capsicums, tops removed and reserved, core discarded
  • 8 garlic cloves
  • 4 tbs olive oil
  • 1 tbs smoked paprika
  • 2 tbs dried oregano
  • 2 400g cans diced tomatoes
  • 500g pork sausages, casings removed
  • 2 cups (400g) par-cooked long grain rice, or any other rice you have
  • 1/2 bunch chopped parsley
  • 3 cups (750ml) chicken stock
  • 300g sour cream
  • 2 tbs honey
  • 1 cup (100g) grated mozzarella
  • 100g grated parmesan
  • 1/4 cup chopped parsley, extra to serve

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.


  1. Step 1

    Preheat oven to 180°C. In a large food processor, process the onions, carrots, reserved capsicum tops and garlic. Divide the onion mixture evenly among 2 bowls.
  2. Step 2

    Heat half the oil in a pan over high heat. Add 1 bowl of the onion mixture and cook, stirring, until slightly brown. Add the paprika, oregano and 1 can diced tomatoes. Reduce to a simmer. Simmer for 10 mins or until the tomato mixture reduces slightly. Set aside to cool.
  3. Step 3

    Meanwhile, in a large bowl, combine the sausage, rice and parsley. Season. Add the cooled tomato mixture and stir to combine. Spoon the rice mixture evenly among capsicums, making sure it’s compact.
  4. Step 4

    Heat the remaining oil in a frying pan over high heat. Add the remaining bowl of onion mixture and cook, stirring, until slightly brown. Reduce heat to medium-low. Add the remaining can of diced tomatoes and the stock and simmer for 10 mins or until the mixture reduces slightly. Add the sour cream and honey. Whisk well to combine. Bring the mixture to a gentle simmer. Season.
  5. Step 5

    Pour the sour cream mixture into a large baking dish. Arrange the stuffed capsicums over the sauce in the dish. Cover with foil or a lid and bake for 40 mins. Sprinkle with mozzarella and parmesan and bake for a further 20 mins or until the cheese melts and the sausage meat is cooked through.
  6. Step 6

    Sprinkle with extra parsley to serve.