Stuffed Capsicums

This veggie option is a great way to feed the family during lent

icon to illustrate serving size


icon to illustrate preparation time


10 mins
icon to illustrate cooking time


30 mins
Stuffed Capsicums.PNG


  1. Preheat oven to 175°C. Line a baking sheet with parchment paper.

  2. Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in rice, black beans, corn kernels, cumin, chili powder and smoked paprika; season with salt and pepper to taste. Cook for an additional 5 minutes until ingredients are heated through and fragrant. Remove from heat and set aside.

  3. Place capsicums on prepared baking sheet and fill each evenly with the mixture. Place 1 tablespoon of butter on top of each capsicum and sprinkle with cheese.

  4. Bake in preheated oven for 25-30 minutes until capsicums are tender and the cheese is melted and golden brown. Remove from oven, top with diced tomatoes and cilantro (if using). Enjoy!


  • 4 large red capsicums, tops removed and seeded
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup cooked white rice
  • ¾ cup canned black beans, drained and rinsed
  • ½ cup fresh or frozen corn kernels
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • For the topping:
  • 1 tablespoon butter or margarine
  • ¼ cup grated cheese (cheddar or mozzarella)
  • 2 tablespoons chopped fresh cilantro (optional)
  • ½ cup diced tomatoes

Categories & Collections

Share & Print

Similar Recipes