A complete meal in a natural bowl — and a family dinner that looks more impressive than it is
Stuffed capsicums are one of those dishes that feel considered and generous without requiring much effort. The capsicums act as both the vessel and a key flavour component — they sweeten as they roast, infusing everything inside with a gentle, caramelised flavour. With a grass-fed beef and rice filling seasoned with herbs and spices, this is a genuinely satisfying, complete meal.
Preheat oven to 190°C.
Slice the tops off the capsicums and remove the seeds and white membrane inside. Keep the tops — you’ll use them as lids.
4 capsicumsBrown the beef mince in a wide pan over high heat. Remove and set aside.
480g beef minceIn the same pan, sauté the onion until soft. Add garlic, cumin, paprika, and oregano. Cook 1 minute.
1 onion3 cloves garlic1 tsp cumin1 tsp smoked paprikaAdd the tomato paste and half the crushed tomatoes. Return the mince. Add the cooked rice and half the parsley. Season generously. Stir to combine.
1 tbsp tomato pastecrushed tomatoes1 cup cooked riceparsleySpoon the filling into the capsicums, packing firmly. Place in a baking dish. Pour the remaining crushed tomatoes and stock around the base of the capsicums. Replace the lids.
crushed tomatoes1/2 cup beef stockRoast for 35–40 minutes until the capsicums are tender and lightly charred.
Remove the lids. Top each capsicum with crumbled feta and the remaining parsley. Serve immediately.
100g fetaparsleyIn every beef share — Mince (480g)
💡 Choose capsicums that sit flat — a slightly flat base means they won’t tip over in the roasting tin. If yours are round, slice a very thin piece from the base to create a flat surface.
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