Spicy Stuffed Capsicum


  • 4 large red capsicums (halved from stem to base, scrap out seeds)
  • ½ cup long-grain brown or white rice
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • ½ teaspoon fine salt, to taste
  • 2 cups chopped tomatoes
  • ½ cup chopped fresh coriander (extra for garnish)
  • 4 cloves garlic, chopped
  • 1 ½ teaspoons chili powder (optional)
  • 1 teaspoon ground cumin
  • 1 can tinned black beans rinsed and drained
  • Freshly ground black pepper, to taste
  • 1 tablespoon lime juice
  • 1 cup grated cheese (cheddar or any cheese you have in the fridge)


  1. Bring a medium saucepan to the boil and add ½ cup of rice.
  2. Remove from cooktop, drain excess water and let cool to room temperature.
  3. While rice is cooking, In a frying pan add 2 tablespoons olive oil, onion and ½ teaspoon of salt.
  4. Cook onion mixture, stirring often, until the onion is soft.
  5. Add the tomatoes and cook until they are lightly soft.
  6. Add the coriander, garlic, chili powder and cumin.
  7. Remove the pan from the heat and add the cooked rice, beans and lime juice. Stir to combine, then season with additional salt and black pepper, to taste.
  8. Place capsicums on a baking tray and gently fill each pepper with the filling. Top the peppers with grated cheese.
  9. Bake the capsicums at 180 C for 15 -20 minutes, until the cheese is golden in spots and the capsicum feels firm but soft at the same time.
  10. Serve warm with fresh coriander leaves and top with a spoonful of sour cream and avocado.

TIP: Use any bits of cheese that are leftover in the fridge and mix them for a nice flavour. This recipe is perfect for using up leftover cooked rice.

We Love Leftovers: Make a batch ready for the school week and place in lunchboxes or take to work. Stuffed capsicums can last in the fridge up to five days and six-months in the freezer.