Vegetarian Stuffed Capsicums

If you have some capsicums left in your Swags, this easy, affordable and nutritious recipe will please the entire household. Choose peppers in a variety of colours for a colourful plate!

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 4 large bell peppers with membranes and seeds scooped out
  • 1 onion sliced
  • 450 g ground meat or ground plant-based meat
  • 1 cup cooked rice
  • 1 can crushed tomatoes
  • 2 garlic cloves chopped
  • 1/4 cup parmesan cheese or vegan parmesan (optional)
  • Salt and pepper to taste


  1. Preheat the oven to 180° Celsius. Line a small baking dish and set aside.
  2. In a non-stick pan, add some olive oil and place it over medium heat. Add the onions, garlic and fry for 1-2 minutes. Add the meat/plant-based meat crumbles and cook until no longer pink. Add the tomatoes, cooked rice, and spices, and stir fry for 4-5 minutes.
  3. Remove the pan from the heat and distribute the mixture amongst the four peppers.
  4. Place the filled bell peppers into the baking dish and sprinkle with cheese (optional).
  5. Bake the bell peppers for 10-15 minutes, or until tender.