Mince and rice stuffed capsicums

Filled with a flavourful savoury mince mixture and baked until they soften and go sweet, these stuffed capsicums will have you going back again and again.

  • 15 mins preparation
  • 1 hr 25 mins cooking
  • Serves 4
  • Print
Drawing inspiration from Italian and Croatian kitchens, this recipe calls for a savoury meat and rice stuffing that tastes even better than it looks.


  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 250 gram minced (ground) pork
  • 250 gram minced (ground) veal
  • 2 teaspoon fresh thyme leaves
  • 1 cup (250ml) tomato pasta sauce
  • 1 cup (250ml) chicken stock
  • 1/2 cup (100g) white long-grain rice, rinsed, drained
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 4 red capsicums (bell peppers) (800g)
  • 1/4 cup (15g) stale breadcrumbs
  • 1/4 cup (20g) finely grated parmesan cheese
  • 1 teaspoon finely grated lemon rind


  • 1
    Preheat oven to 200°C.
  • 2
    Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add pork and veal and half the thyme; cook, stirring, until browned.
  • 3
    Add sauce, stock, rice and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until rice is almost tender, stirring occasionally, season to taste.
  • 4
    Meanwhile, oil small baking dish. Cut tops from capsicums, reserve as lids. Scoop out seeds and membranes. Fill capsicums with mince mixture; stand upright in baking dish.
  • 5
    Combine breadcrumbs, cheese, rind and remaining thyme in small bowl. Sprinkle over filling; place capsicum tops in baking dish. Bake capsicums, uncovered, about 1 hour or until rice is soft. Top with lids to serve.


Some butchers sell a pork and veal mixture, this is fine to use here, buy 500g (1 pound).

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