Classic Stuffed Peppers: Vegetarian and Meat Options

Stuffed capsicums are one of those dishes that feel like a proper, comforting meal without demanding much fuss – a sweet, tender capsicum shell filled with a savoury, well-seasoned filling and baked until everything’s warmed through and the top is golden and bubbling. This version gives you two filling options, a hearty beef and rice filling for the meat-eaters, and a genuinely satisfying lentil and vegetable version for anyone eating vegetarian, so everyone at the table gets exactly what they’re after.

Classic Stuffed Peppers
Serves 4 (2 pepper halves each) | Prep: 25 minutes | Cook: 45 minutes

For the peppers

4 large capsicums (red, yellow or a mix), halved lengthways, seeds and membranes removed
1 tablespoon olive oil
1 cup grated tasty or mozzarella cheese, for topping

Beef and rice filling (meat option)

1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, minced
500g beef mince
1½ cups cooked rice
1 can (400g) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and freshly ground black pepper
¼ cup chopped fresh parsley

Lentil and vegetable filling (vegetarian option)

1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, minced
1 zucchini, finely diced
1 carrot, finely diced
1 can (400g) brown or green lentils, drained and rinsed
1½ cups cooked rice
1 can (400g) diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper
¼ cup chopped fresh parsley
⅓ cup crumbled feta (optional, for extra flavour)

Method

Preheat oven to 190°C. Brush the halved capsicums lightly with olive oil, inside and out, and arrange cut-side up in a large baking dish.
For the beef filling: heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened, then add the garlic and cook for a further minute. Add the mince and cook, breaking it up as you go, until browned. Stir through the rice, diced tomatoes, tomato paste, oregano and smoked paprika. Season well with salt and pepper, and simmer for 5 minutes until slightly thickened. Stir through the parsley.
For the lentil filling: heat the olive oil in a large frying pan over medium heat. Add the onion, zucchini and carrot, and cook for 6–7 minutes until softened. Add the garlic and cook for a further minute. Stir through the lentils, rice, diced tomatoes, cumin and smoked paprika. Season well with salt and pepper, and simmer for 5 minutes until slightly thickened. Stir through the parsley and feta, if using.
Spoon your chosen filling generously into each capsicum half, packing it in firmly and mounding slightly on top.
Cover the dish loosely with foil and bake for 30 minutes, until the capsicums are tender.
Remove the foil, scatter the tops with grated cheese, and bake uncovered for a further 10–15 minutes, until the cheese is melted and golden.
Rest for 5 minutes before serving.

Tips

If you’re making both fillings for a mixed table, simply double the capsicums and fill half with each option — a great way to please everyone without cooking two separate meals.

These freeze well once baked and cooled. Store in an airtight container for up to 3 months, and reheat thoroughly from frozen or thawed.

For a lower-carb version, swap the rice for cauliflower rice in either filling.

Choose capsicums with a flat base, or slice a thin sliver off the bottom of each half, so they sit upright and don’t tip over in the baking dish.