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Spicy Stuffed Capsicum
  • 1 tablespoon olive oil
  • 2 medium onions, diced
  • 2 medium zucchinis, grated
  • 1/4 cup pine nuts
  • cloves garlic, diced
  • 1 teaspoon baharat*
  • 300g lean beef mince
  • 1 cup cooked brown rice
  • bunch coriander leaves and stems, finely chopped
  • 4 large red capsicums, tops cut off, membranes and seeds removed
  • 1/2 cup natural reduced-fat yoghurt
  • 1 lemon, zest finely grated
  1. Preheat oven to 180ºC.
  2. Brush non-stick frying pan with oil, over medium heat, add onion, zucchini, pine nuts and garlic, cook stirring until onion tender for about 8-10 minutes.
  3. Increase heat to high adding spice mix, cook until fragrant, about 1 minute.
  4. Add mince, using spoon to break up and cook until evenly brown, about 5-6 minutes.
  5. Stir in half the coriander, add rice mixing well into the spicy mixture.
  6. Place capsicums cut side up in a shallow ovenproof baking dish. Spoon spicy mixture into each capsicum, cover with foil and bake in oven for 20-30 minutes or until capsicums are tender.
  7. Serve each capsicum with a dollop of yoghurt and a sprinkle of lemon zest and remaining coriander leaves.


* Baharat is a middle eastern mixture of the following spices, paprika, pepper, cumin, cassia, cloves, coriander, cardamon and nutmeg.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large non-stick frypan
  • Pastry brush
  • Grater
  • Cooking spoon
  • Shallow ovenproof baking dish
  • Aluminum foil

Nutrition Information

672g Quantity per serving Quantity per 100g
Energy 1745kJ 260kJ
Protein 31.0g 4.6g
Fat, total 14.5g 2.2g
— Saturated 2.5g 0.4g
Carbohydrate 35.2g 5.3g
— Sugars 21.6g 3.2g
Fibre 10.4g 1.6g
Sodium 93mg 14mg