Pork Stuffed Capsicums

    1 hour 20 minutes

    This is a recipe for wonderful pork-stuffed capsicums, and it's actually even better served cold than hot. A great winter meal.

    52 people made this

    Serves: 8 

    • 4 large green capsicums, tops removed, seeded
    • 4 large red capsicums, tops removed, seeded
    • 1 tablespoon olive oil
    • 250g pork mince
    • 2 onions, chopped
    • 1 pinch salt and pepper to taste
    • 1/4 cup dry white wine
    • 330g tomato puree
    • 125g feta cheese
    • 1/2 cup cooked white rice
    • 1/2 cup raisins
    • 1/2 cup pine nuts
    • 2 tablespoons chopped fresh parsley

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Place green and red capsicums in a bowl with enough warm water to cover and soak 5 minutes.
    2. Heat the olive oil in a frypan over medium heat. Place pork and onions in the frypan, season with salt and pepper and cook until pork is evenly brown. Drain grease and mix in wine and tomato puree. Continue cooking 10 minutes.
    3. Transfer frypan mixture to a large bowl and mix in feta cheese, cooked rice, raisins, pine nuts and parsley. Stuff capsicums with the mixture and arrange in a baking dish. Cover with aluminium foil.
    4. Bake 30 minutes in the preheated oven. Remove foil and continue baking 10 minutes until stuffing is lightly browned. May be served hot or cold.

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    Reviews in English (44)


    What an inaccurate recipe, there is no way that these quantities will fill 8 large capsicums. 250g of mince and 1/2 a cup of rice........... i don't think so!! As for the taste, not nice until I added worstershire sauce, vegetta, and chicken stock plus garlic, what a dissapointment, will never cook this again.  -  27 Sep 2012


    These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes.  -  06 Jun 2007  (Review from Allrecipes USA and Canada)


    I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery.  -  04 Sep 2009  (Review from Allrecipes USA and Canada)