Recipe for stuffed capsicums


I have always been a big fan of stuffed capsicums. The problem was I used to stuff them with a rice based mix. In this recipe, I’m using mushrooms to replace the rice – and they’re yummy!



  • 500g organic beef mince (you can also use pork)
  • 1 big onion, chopped small
  • 6 cloves of garlic, crushed and chopped small
  • 4 big mushrooms, peeled and chopped small
  • Chillies to your liking, sliced
  • 4 big capsicums, topped and emptied into cups
  • ground pepper, white pepper, cayenne pepper and salt to season (or as



Pre-heat over to 180C.

Fry garlic on a pan until fragrant. Add in onion and fry until see-through.

Add in chillies and meat and season while cooking. Add in mushrooms and cook until done. Adjust seasoning to your liking. I like it spicy so I was very heavy-handed with the chillies and Cajun pepper.

Set emptied capsicum cups in a baking dish and stuff them with the mixture.

Place in the oven and cook for 15-25 minutes, or until the capsicum is cooked through and the stuffing is browned on top.

Garnish with fresh herbs and greens – basil and rocket go especially well.



1 Comment

  1. Love them…… Made enough for breakfast the next day…… Yum!!!


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