Stuffed Capsicums

Why You’ll Love Stuffed Capsicums Recipe

I enjoy this recipe because it’s vibrant, flavorful, and wonderfully versatile. I like how the capsicums soften and sweeten as they bake, complementing the rich, savory filling. It’s an easy dish to customize, it reheats beautifully, and it works as a main or a side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 capsicums
1 cup cooked rice
2 tomatoes, chopped
50g sun-dried tomatoes, chopped
Handful of basil, finely chopped
100g grated cheese
50g feta, crumbled
50g black olives, chopped
1 spring onion, finely sliced

To Grill
25g extra grated cheese

Directions

1. I preheat the oven to 190°C fan bake.

2. I slice the capsicums in half, scoop out the seeds, and place the halves in a baking dish.

3. In a large bowl, I combine the cooked rice, tomatoes, sun-dried tomatoes, basil, grated cheese, feta, olives, and spring onion, seasoning to taste with salt and pepper.

4. I divide the mixture evenly among the 8 capsicum halves.

5. I sprinkle the extra grated cheese on top.

6. I bake the stuffed capsicums for 45 minutes, or until they are golden and cooked through.

Servings and Timing

Servings: 4 (2 halves per person)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

I sometimes swap the rice for quinoa or couscous to change the texture. When I want extra richness, I add a spoonful of pesto to the filling. For a heartier version, I mix in cooked lentils or chickpeas. If I’m craving spice, I stir in chili flakes or chopped jalapeños.

Storage/Reheating

I store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, I warm them in the oven at a moderate temperature so the capsicums stay tender without becoming mushy. They also reheat well in the microwave when I need something quick.

FAQs

Can I prepare the capsicums ahead of time?

Yes, I assemble them earlier in the day and refrigerate them until baking.

Can I freeze stuffed capsicums?

I freeze them before baking for best texture, then bake from thawed.

Can I use different cheeses?

Absolutely; I often use mozzarella, cheddar, or even ricotta.

How do I keep the filling from drying out?

I make sure the tomatoes and sun-dried tomatoes are well mixed, as they help keep moisture in.

Can I add meat?

Yes, cooked minced beef, turkey, or chicken works well.

Should the capsicums be pre-cooked?

I don’t pre-cook them; they soften perfectly during the bake time.

Can I use brown rice instead of white?

Yes, I use any cooked rice I have on hand.

How do I make this dairy-free?

I skip the cheese and add extra olives or a dairy-free cheese alternative.

Can I make them spicier?

I add chili flakes, hot sauce, or chopped chili to the filling.

Why did my capsicums turn watery?

Some tomatoes release more juice; I drain them lightly if they seem very watery.

Conclusion

I love making stuffed capsicums because they’re colorful, filling, and full of Mediterranean flavors. This dish is simple to put together, satisfying to eat, and endlessly adaptable, making it a staple in my kitchen.