This stuffed capsicum recipe fills sweet red capsicums with a saucy beef mince and rice mix, then bakes them under melted cheese. It’s a full dinner of meat, veg and rice in one tray.
There’s about 20 minutes of hands-on work. The oven does the rest, and leftovers freeze well.
Table of Contents
The one step most people skip
Bake the empty capsicums for 10 minutes before you fill them. This softens them, so they turn tender at the same time the cheese goes golden.
Skip it and you’ll either have firm capsicums or an overcooked filling.
Choosing the best capsicums
- Colour: red and yellow are sweeter. Green works but tastes a little bitter when roasted.
- Shape: pick ones with a flat base that stand up on their own.
- Feel: shiny, firm and heavy for their size. Thick walls hold their shape better.
How to make the mince filling
Treat it like a quick bolognese. Brown the mince well, as the dark bits add lots of flavour. Then add tomato paste, spices, crushed tomatoes and stock.
Simmer until thick, not runny. A watery filling makes soggy capsicums. Stir in the cooked rice off the heat so it doesn’t go mushy.
Stuffed Capsicum Recipe With Mince
Course: DinnerCuisine: AustralianDifficulty: Easy6
servings20
minutes55
minutes300
kcal1
hour15
minutesSweet capsicums filled with a saucy beef mince, rice and grated veg filling, then baked under melted mozzarella and parmesan. Mild enough for kids, easy to spice up.
Ingredients
- Capsicums
6 large red or yellow capsicums
1 tablespoon olive oil
Pinch of salt
- Mince filling
1 tablespoon olive oil
1 brown onion, finely diced
3 cloves garlic, minced
600 g beef mince, or 400 g beef plus 200 g pork
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon fine salt, plus extra to taste
½ teaspoon black pepper
¼ teaspoon chilli flakes, optional
2 tablespoons tomato paste
400 g can crushed tomatoes
½ cup beef stock
1 medium carrot, grated
1 medium zucchini, grated and squeezed dry
1 cup cooked rice or quinoa
2 tablespoons chopped parsley, plus extra to serve
- Topping
1 cup shredded mozzarella
¼ cup grated parmesan
Directions
- Preheat and prep the capsicums
- Heat the oven to 200°C. Slice the tops off the capsicums and reserve as little lids. Scoop out seeds and white membranes. Rub the inside lightly with olive oil and a pinch of salt. Arrange capsicums cut side up in a baking dish, nestle the lids beside them, and bake empty for 10 minutes to soften.
- Make the filling
- Warm olive oil in a large skillet over medium heat. Add onion and cook until translucent. Stir in garlic and cook 30 seconds. Increase heat to medium-high and add mince. Break it up and cook until well browned with dark caramelised bits. Sprinkle in paprika, oregano, salt, pepper and chilli flakes. Stir in tomato paste and cook for 1 minute to toast. Add crushed tomatoes and stock. Bring to a lively simmer and cook 5 to 7 minutes until thick. Fold in grated carrot and zucchini and simmer 2 minutes until just soft. Take off heat and stir through cooked rice and parsley. Taste and adjust salt.
- Stuff and bake
- Spoon filling generously into each warm capsicum, mounding slightly. Top with mozzarella and parmesan. Pour a splash of water in the base of the baking dish to keep things moist. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10 to 15 minutes until the cheese is golden and the capsicums are tender when pierced.
- Serve
- Rest 5 minutes. Sprinkle with extra parsley. Set the little lids on top for presentation. Serve with a crisp salad, garlic bread or buttery mash.
Notes
- Rice: leftover rice or a microwave pouch works well. Stir it in off the heat so it doesn’t go mushy.
- Veg swaps: corn, chopped mushrooms or spinach all work. Keep the total veg to about 2 cups so the filling holds together.
- Make ahead: fill the capsicums up to 24 hours ahead and keep them in the fridge. Add 10 minutes to the bake time.
- Freezing: bake, cool, wrap each one well and freeze for up to 2 months. Reheat from frozen at 180°C for about 35 minutes.
- Cheese: tasty cheese works well, or try feta and olives.
- Gluten free: use gluten free stock and check your labels.
- Spicy: add 1 chopped jalapeño or a spoon of harissa to the mince.
4 flavour styles for this stuffed capsicum recipe
Stuffed peppers are made all over the world. Use the same method and change the filling:
| Style | Mince | Add | Top with |
|---|---|---|---|
| Classic | Beef | Rice, carrot, zucchini | Mozzarella and parmesan |
| Mexican | Beef and pork | Cumin, black beans, corn | Cheddar, avocado, lime |
| Greek | Lamb | Cinnamon, oregano, eggplant | Feta and parsley |
| Veggie | None | Mushrooms, lentils, walnuts | Feta |
You can also swap the rice for small pasta like risoni, or use finely chopped mushrooms for a grain-free version.
Stuffed capsicum troubleshooting
- Collapsed or watery: the capsicums were thin, or you skipped the pre-bake.
- Filling falls apart: it was too wet. Simmer the tomato mix until thick before adding the rice.
- Cheese browning too fast: cover with foil and keep baking.
- Capsicums still firm: add 5 to 10 minutes.
- Tipping over: trim a thin slice off the base and pack them snugly in the dish.
What to serve with stuffed capsicums
A rocket and cucumber salad, garlic bread, couscous or mash. For extra sauce, pour 1 cup of passata into the dish before adding the capsicums.
Cooking for kids? Slice the cooked capsicums into strips and add extra cheese.
Make ahead, storage and freezing
Fill them in the morning and bake when you get home. Leftovers keep in the fridge for 3 to 4 days. Reheat at 180°C for 15 minutes, or microwave in short bursts.
To freeze, bake them first, cool completely and wrap well. They keep their shape when reheated.
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Frequently asked questions
What colour capsicum is best for this stuffed capsicum recipe?
Red or yellow. They’re sweeter and roast more evenly. Green works but is a little bitter.
Do I need to cook the mince before stuffing?
Yes. Raw mince lets out too much liquid and makes the capsicums soggy.
Can I make stuffed capsicum without rice?
Yes. Use finely chopped mushrooms, extra zucchini or cauliflower rice, cooked until dry. Quinoa works too.
Can I cook stuffed capsicums in the air fryer?
Yes. Cook at 180°C for 15 to 18 minutes and cover with foil if the cheese browns too fast.
Can I freeze stuffed capsicums?
Yes. Bake, cool, wrap each one and freeze for up to 2 months. Reheat from frozen at 180°C for about 35 minutes.
This stuffed capsicum recipe is cheap, flexible and good for using up what’s in the fridge. Pick a flavour style and make it your own.
Happy cooking,
Ella x
