Stuffed Capsicums

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“This dish is an old family favourite. It is ideal for dinner parties, special occasions and especially on cold winter nights. It is wonderfully tasty and filling.”
2hrs 30mins

Ingredients Nutrition


  1. Finely chop one onion and two of the garlic cloves and saute until translucent in some olive oil.
  2. Add the minced beef and cook until it changes colour.
  3. Add salt, pepper, tomato paste, paprika and finely chopped parsley to the meat, then set aside.
  4. Bring plenty of salted water to the boil, and cook the rice until it is firm.
  5. It is important not to overcook the rice, as it will finish softening later.
  6. Add the rice to the meat mixture.
  7. Cut the tops off the capsicums and remove the core and seeds.
  8. 3/4 fill each capsicum with the meat and rice mixture, replacing the tops when done.
  9. Arrange stuffed capsicums in a large casserole or oven proof dish.
  10. Make a sauce for the capsicums: add the other chopped onion and remaining garlic cloves to some olive oil and cook.
  11. Add crushed tomatoes, salt& pepper, paprika, sugar and simmer for 10 minutes.
  12. Ladle this sauce over the capsicums, cover and bake in a preheated 180C oven for 45 minutes, or until the capsicums are tender.
  13. Remove from oven earlier if the capsicums begin to fall apart.

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