Stuffed capsicum

Beautifully colourful and festive, these stuffed capsicums are a perfect side for Christmas. This simple dish can be made a day ahead and reheated for ultimate convenience.

By Nici Wickes
  • 20 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


  • 8 small assorted capsicums, red and green are festive
  • 4 tablespoon olive oil
  • fresh basil leaves to serve
  • 2 cup cooked rice, couscous or bulgur wheat
  • 1 cup breadcrumbs
  • 1 red onion, sliced and sautéed until soft
  • 300 gram feta
  • small handful parsley
  • zest from 1 lemon
  • 1/4 cup white vinegar
  • 1/2 teaspoon sugar
  • pinch of chilli flakes (optional)
  • salt and pepper to season


  • 1
    Heat oven to 180°C fan bake.
  • 2
    Mix all the filling ingredients together, reserving a third of the feta for topping.
  • 3
    Cut the stalk end off the capsicums, remove the seeds and make a cavity for stuffing (for larger ones, halve length-wise). Rub the skin with oil.
  • 4
    Stuff each capsicum, then then drizzle over oil.
  • 5
    Bake for 30-40 minutes until soft, adding the reserved feta in the last minute of cooking.
  • 6
    Add basil leaves and serve.


• When selecting capsicums, try to find ones that will stand up on their non-stalk end. • For a ready-made filling, use two cups of ready-made salad from the supermarket deli – rice, couscous or tabbouleh will work – and just add feta.

read more from