Stuffed Baked Capsicum

Stuffed Baked Capsicum

Stuffed capsicums are a versatile self-contained dinner option. Try this meat-free recipe with a Mexican-inspired filling, then make it again with another filling. The options are endless.


  • 1 tsp mexican chilli powder
  • 2 medium green capsicums
  • 2 medium red capsicums
  • 1 bunch coriander, chopped
  • 1 onion, diced
  • 1/2 small red onion, finely diced
  • 425g can cannellini beans, drained, rinsed
  • 2 tbs lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 440g can diced tomatoes
  • 125g brown rice, cooked
  • 1 cup manchego, grated (or pecorino cheese)
  • 2 tbs olive oil
  • 425g can red kidney beans, drained, rinsed
  • 2 avocados, deseeded, diced
  • 200g butternut pumpkin, peeled, diced
View Method Stuffed Baked Capsicum


  1. Preheat oven to 200°C. Cut capsicums in half lengthwise. Discard seeds and membrane, leaving stems intact. Place in a roasting pan, cut side-up and bake for 15 minutes.
  2. Meanwhile, heat 1 tbs olive oil in a frying pan. Add onion and cook over medium heat for 5 minutes or until softened. Add spices and pumpkin and cook for 5 minutes.
  3. Stir in beans, tomato, rice and 1/4 cup water. Simmer for 10 minutes or until slightly thickened. Stir in 1/2 the coriander and season with salt and pepper.
  4. Spoon into capsicum shells. Scatter with cheese, return to oven and bake a further 20 minutes until capsicum is tender and cheese lightly browned.
  5. Mix avocado, lime juice, onion, remaining oil and coriander in a bowl and season to taste. Top capsicum with salsa, scatter with coriander sprigs and serve with lime wedges.
View Ingredients Stuffed Baked Capsicum
View Method Stuffed Baked Capsicum
Sorry, no reviews yet. Be the first!