Stuffed capsicums


  • 6 large capsicums, any color

  • 2 cups wild rice, cooked

  • 450gms lean turkey or beef mince

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • 1 x 450gm jar crushed tomatoes

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 1/2 cups cheddar cheese, shredded

  • 1 tablespoon olive oil

For vegan option remove cheese.


Cut off the tops of the capsicums remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the capsicums for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

Preheat oven to 180 degrees.

In a large fry pan add the olive oil, garlic and onion, sauté until tender. Add the mince and brown until thoroughly cooked.

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

Fill the capsicums evenly with the mixture, place in a lightly greased tray. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of capsicums and bake for an additional 5 minutes or until the cheese is melted.


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