Easy Stuffed Capsicums

    (118)
    30 minutes

    This is a great quick midweek meal. Try using chickpeas instead of the kidney beans for a variation on this recipe.


    114 people made this

    Ingredients
    Serves: 4 

    • 2 large red capsicums, halved and seeded
    • 220g tinned stewed tomatoes, with liquid
    • 1/3 cup (30g) quick-cooking brown rice
    • 2 tablespoons hot water
    • 2 spring onions, thinly sliced
    • 1/2 cup (80g) frozen corn, thawed and drained
    • 1/2 (400g) tin kidney beans, drained and rinsed
    • 1/4 teaspoon crushed chilli flakes
    • 1/2 cup (60g) grated mozzarella cheese
    • 1 tablespoon grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Arrange capsicum halves in a 23cm square glass baking dish. Cover dish with cling wrap. Poke a few holes in the cling wrap for vents and heat 4 minutes in the microwave, or until tender.
    2. In a medium bowl, mix tomatoes and their liquid, rice and water. Cover with cling wrap and cook in the microwave for 4 minutes, or until rice is cooked.
    3. Stir spring onions, corn, kidney beans and chilli flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
    4. Spoon hot tomato mixture evenly into capsicum halves and cover with cling wrap. Poke a few holes in the cling wrap to vent steam and heat in the microwave 4 minutes. Remove cling wrap, sprinkle with mozzarella cheese and Parmesan cheese and allow to stand 1 to 2 minutes before serving.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (118)

    Reviews in English (82)

    by
    73

    The first time I tried this I thought it was quite bland. The next time, I substituted salsa for the stewed tomatoes and loved it. I also doubled the stuffing ingredients for 3 large peppers, to make them more substantial. A great vegetarian main dish.  -  28 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    62

    This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same. First, I used regular rice and so I started cooking it on the stove a bit before I added in the tomatoes. I didn't use a microwave at all, but instead heated the peppers in the oven. I also added a little bit of garlic, black pepper, and cayenne pepper to the rice mix. This recipe was really really easy to make yet tasty... I am definitely going to make it in the future for company as a main dish. It's really hearty because of the beans, too!  -  07 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    41

    This was my 1st time for stuffed peppers. They turned out great. I used 1 14oz can crushed tomatoes and 1 14oz can kidney beans. Then I changed rice to 2/3 cup. I also added a few dashes of Frank's red hot sauce. I used microwave to cook peppers, beans and corn. Cooked rice on stovetop and added all together. I baked in the oven at 325 for about 10 minutes then added cheese. I turned oven to warm until wife came home. She loved it. We froze remainder and looks like enough for 4 halves. Great easy recipe. Thanks Jen!!! Shady B  -  18 Apr 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 7 collections