Mince and rice stuffed capsicums

Stuff your face with these!

  • 15 mins preparation
  • 1 hr 25 mins cooking
  • Serves 4
  • Print
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.
Drawing inspiration from Italian and Croatian kitchens, this recipe calls for a savoury meat and rice stuffing that tastes even better than it looks.
If you are trying to reduce your meat intake we also have a vegetarian version.


  • 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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