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.
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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.
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.
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.
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).
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.
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.