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.

Serves: 3
Ingredients: 12
Serving size: 600 g
Total calories: 512
Protein: 12.77 g
Fat: 20.63 g
Carbohydrates: 72.27 g
Fibre: 11.8 g


  • 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


  1. Preheat the oven to 180ºC.
  2. Cut the tops off the capsicum.
  3. 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.
  4. Add all remaining ingredients, stir well and cook for two minutes.
  5. Fill the capsicums with cooked ingredients. Place into a greased casserole baking dish and replace the tops of the capsicum.
  6. Cover the dish with foil and bake for approximately 30 minutes.
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