Stuffed Capsicums


Stuffed Capsicums

Course Main Course


  • 4-6 large capsicum
  • 500 gm beef prime grass fed or organic
  • 1 can kidney beans BPA free
  • 3 cloves garlic
  • 1 leek finely chopped
  • 1 red onion diced
  • 2-3 sprigs thyme
  • shitake mushrooms chopped
  • 2-3 baby carrots finely diced
  • 1 stick celery finely chopped
  • jar tomato paste organic
  • cracked pepper to taste
  • smoked paprika KEY INGREDIENT for flavour
  • 2-3 sprigs fresh parsley
  • sprinkle sunflower seeds
  • parmesan cheese grate as topping


  • Add a little olive oil to the pan and fry off the leek, onion, garlic, herbs, spices, celery, carrots, mushrooms (plus any other vegetable you desire)
  • Add the beef and fry off
  • Place the halved capsicums on an oven tray (moderate oven) and bake for 15-20 minutes – you can drizzle with a little olive oil
  • Bring the capsicums out of the oven and scoop in the meat/ vegetable mixture
  • Sprinkle some parmesan cheese and/or sunflower seeds on the top of each filled capsicum and place back into the over for about 45 minutes (or until the capsicums are soft)
  • Serve with steamed cruciferous vegetables that are squeezed with lemon juice and topped with fresh parsley.
Keyword meat
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