Rice and vegetable stuffed capsicums
These rice and vegetable stuffed capsicums are healthy, delicious and super easy to throw together on those busy nights when you are quashed for time.

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Serves: | 3 |
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Ingredients: | 12 |
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Serving size: | 600 g |
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Total calories: | 512 |
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Protein: | 12.77 g |
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Fat: | 20.63 g |
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Carbohydrates: | 72.27 g |
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Fibre: | 11.8 g |
Ingredients
- 6 small green or red capsicums
- 3 cups cooked rice (brown is preferable)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, roughly grated
- 1 zucchini, finely chopped into matchsticks
- 4 small button mushrooms, finely chopped
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
- ½ cup flaked (slivered) almonds
- Sea salt and black pepper to taste
Method
- Preheat the oven to 180ºC.
- Cut the tops off the capsicum.
- Heat olive oil in a large frying pan. Gently cook the onion until softened. Add the carrot and celery, stir and cook for a further two minutes.
- Add all remaining ingredients, stir well and cook for two minutes.
- Fill the capsicums with cooked ingredients. Place into a greased casserole baking dish and replace the tops of the capsicum.
- Cover the dish with foil and bake for approximately 30 minutes.
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