Stuffed Green Capsicums

    (140)
    45 minutes

    This is a great meal. Capsicums are stuffed with a rice and beef mince mixture and baked until tender.


    133 people made this

    Ingredients
    Serves: 6 

    • 700g lean beef mince
    • 1 onion, chopped
    • 3/4 cup uncooked rice
    • 3/4 cup (190ml) water
    • 2 (400g) tins peeled and diced tomatoes with juice
    • salt and pepper to taste
    • 6 large green capsicums
    • 1 (500g) jar spaghetti sauce

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large frypan or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 170 degrees C.
    2. Cut the tops off the capsicums and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill capsicums with meat mixture.
    3. Place in a casserole dish and bake in a preheated oven for 20 minutes or until capsicums are as tender as you like. Served topped with spaghetti sauce.

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    Reviews and Ratings
    Global Ratings:
    (140)

    Reviews in English (104)

    by
    205

    Fabulous recipe. made it for the parents and they loved it. However, for a less fattier recipe I changed the ground beef to ground turkey. Takes out more than 50% of the fat. Used Italian Seasoned Stewed Tomatoes for a little extra seasoning and I also cooked the peppers a bit longer. Added shredded cheese to the top for the last few cooking minutes. NICE 'N' EASY!  -  08 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    142

    Everyone loves this dish! I boiled the peppers for five minutes to soften. Used one pound beef and 1/2 pound garlic sausage. One 28oz can crushed tomatoes in place of whats called for and I added a diced red pepper to the onion saute. I also added a healthy tablespoon of herb de provonce and a little oregano. The last ten minutes I topped the peppers with motz cheese.  -  20 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    112

    This was my first foray into making my father's favorite dinner...and it was a HIT. Although a little more labor intensive than I had imagined, the end result was true comfort food. I made a few tweaks to the reciped: Subbed 1/2 cup of meat for Italian sausage and added fresh garlic. The recipe made more than enough for three peppers. I could have easily gotten two more out of it so I froze the rest. This mixture could definitely be made ahead and frozen for a quick dinner.  -  21 Oct 2006  (Review from Allrecipes USA and Canada)

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