Greek Style Stuffed Capsicums
These stuffed capsicums (bell peppers) are filled with a savory mixture of rice, tomatoes, herbs, and optionally ground meat or chickpeas, then baked until tender and delicious. They’re a classic Greek-inspired dish that can be enjoyed as a main course or side.
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: ~1 hour 10 minutes
Serves: 4–5
Ingredients
For the Capsicums:
5 large capsicums (any color, tops cut off and seeds removed)
2 tbsp olive oil
For the Filling:
1 cup long-grain rice
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, finely diced (or 1 cup canned tomatoes)
½ cup tomato passata (or puree)
½ cup crumbled feta cheese
½ cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped
½ tsp dried oregano
Salt and black pepper, to taste
2 tbsp olive oil
250g (½ lb) ground beef or lamb
OR 1 cup cooked chickpeas
For Baking:
1 cup vegetable or chicken broth
Extra olive oil drizzle
Instructions
Prepare capsicums:
Preheat oven to 180°C (350°F). Slice tops off capsicums, remove seeds and membranes. Drizzle lightly with olive oil inside and out. Place in a baking dish.
Cook filling base:
In a skillet, heat 2 tbsp olive oil. Sauté onion and garlic until fragrant. Add tomatoes, passata, herbs, oregano, salt, and pepper. Stir in rice and 1 cup water. Cook 5–6 minutes until liquid reduces slightly (rice will finish cooking in the oven).
If using ground meat: add it before tomatoes and cook until browned.
If using chickpeas: stir them in with the tomatoes.
Stuff capsicums:
Spoon filling into each capsicum, leaving a little room at the top for rice expansion. Sprinkle feta into the filling. Place capsicum tops back on.
Bake:
Pour broth into the bottom of the baking dish. Cover loosely with foil and bake 35 minutes. Remove foil and bake another 10–15 minutes until capsicums are tender and tops slightly charred.
Serve:
Garnish with extra parsley or dill, drizzle with olive oil, and serve warm with Greek yogurt or tzatziki.
Notes & Tips
Use a mix of red, yellow, and green capsicums for a colorful presentation.
Adding pine nuts or raisins gives a traditional Greek twist.
If you like it saucier, spoon extra tomato sauce over before baking.
Leftovers keep well — great for meal prep.
Frequently Asked Questions
Q: Can I make these vegan?
Yes — just skip feta or use vegan feta.
Q: Do I need to precook the rice fully?
No, par-cooking it in the filling ensures it finishes perfectly in the oven.
Q: Can I freeze stuffed capsicums?
Yes, bake fully, let cool, then freeze individually. Reheat covered in the oven.
Nutritional Information
Calories: ~280
Protein: 8g
Carbs: 38g
Fat: 11g
Fiber: 6g