Baked Stuffed Capsicums Or Bell Peppers Recipe

Name: Baked Stuffed Capsicums Or Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large red capsicums; 1 cup rice or 1 cup pasta; 2 tablespoons olive oil; 2 garlic cloves, chopped; 1 onion, finely chopped; 1 (240 g) can peeled tomatoes; 1/4 cup stuffed olives; 8 kalamata olives, chopped; 2 tablespoons pine nuts; 125 g mild cheese, diced; 1/2 cup grated pecorino cheese; salt; pepper

Servings: persons

6 large red capsicums
1 cup rice or 1 cup pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 onion, finely chopped
1 (240 g) can peeled tomatoes
1/4 cup stuffed olives
8 kalamata olives, chopped
2 tablespoons pine nuts
125 g mild cheese, diced
1/2 cup grated pecorino cheese
salt
pepper

1
Preheat oven to 180u00b0C.
2
Cut tops off capsicums and keep aside. Remove seeds and membranes. Cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes Drain.
3
Cook rice or pasta.
4
Fry garlic and onion in oil until soft.
5
Add tomatoes.
6
Cook 10 minutes.
7
Remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
8
Fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
9
Place in greased baking dish 35-40 minutes.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large red capsicums, 1 cup rice or 1 cup pasta, 2 tablespoons olive oil, 2 garlic cloves, chopped, and more.

Yes, Baked Stuffed Capsicums Or Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Capsicums Or Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions