Why You’ll Love This Recipe

I appreciate how simple this recipe is to assemble while still delivering a beautifully impressive result. I love the combination of basil, olives, tomatoes, and cheeses, which creates a vibrant and savory stuffing. I also enjoy how well it works as both a main course or a hearty side, making it ideal for family meals or casual entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 capsicums
1 cup cooked rice
2 tomatoes, chopped
50g sun-dried tomatoes, chopped
Handful of basil, finely chopped
100g grated cheese
50g feta, crumbled
50g black olives, chopped
1 spring onion, finely sliced

To Grill
25g extra grated cheese

Directions

I preheat the oven to 190°C fan bake.
I slice the capsicums in half, scoop out the seeds, and place the halves into a baking dish.
I place all remaining ingredients into a large bowl and mix until everything is well combined, seasoning with salt and pepper to taste.
I divide the rice mixture evenly among the 8 capsicum halves.
I sprinkle the extra grated cheese over each one.
I bake the capsicums for 45 minutes, or until they are golden and fully cooked through.

Servings and Timing

Servings: 4 (2 halves per person)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

I sometimes replace the rice with cooked quinoa for a lighter, protein-rich option.
I enjoy adding chopped spinach for extra greens.
I occasionally add a pinch of chili flakes when I want a bit of heat.
I like using mozzarella or fontina instead of the standard grated cheese for a melty finish.
I sometimes add roasted pine nuts for a crunchy contrast.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
I reheat them in the oven at 180°C until warmed through, keeping the texture of the capsicum intact.
I microwave them when I’m in a hurry, though the capsicums soften a bit more.
I avoid freezing them because the texture of the capsicum tends to become too soft when thawed.

FAQs

Can I prepare the capsicums ahead of time?

Yes, I assemble them earlier in the day and bake just before serving.

Do I need to cook the capsicums before stuffing them?

No, I bake them raw; they soften perfectly in the oven.

Can I use brown rice instead of white?

Yes, I often use brown rice for a nuttier flavor.

What type of olives work best?

I like using black olives for balance, but Kalamata also works beautifully.

Can I replace the cheese?

Yes, I adjust the cheeses based on what I have—mozzarella, cheddar, or feta all work well.

How can I make this vegan?

I use plant-based cheeses and replace feta with a vegan alternative or extra veggies.

Can I add meat to the filling?

Yes, I sometimes add cooked minced beef, chicken, or turkey.

How do I keep the filling from drying out?

I ensure the mixture is well combined and slightly moist before stuffing.

Can I use different colored capsicums?

Absolutely; I love using a mix of red, yellow, and orange for extra sweetness and color.

How do I know they’re fully cooked?

The capsicums should be soft, and the cheese should be golden and melted.

Conclusion

I love making these Stuffed Capsicums because they bring together vibrant vegetables, fragrant herbs, and deliciously cheesy rice in a way that feels both comforting and nourishing. They’re satisfying, customizable, and always a crowd-pleaser, making them a perfect addition to any mealtime.