Vegetarian stuffed capsicums
Multi-coloured baked capsicums
Vegetarian stuffed capsicums are rice and vegetable filled capsicum halves that can be eaten for dinner or for lunch.
This recipe is a versatile and filling vegetarian main meal or a tasty starter.
Fill roasted capsicum halves with basmati rice, zucchini and garlic. Juicy tomatoes, red onion and creamy mozzarella garnish the top the rice to add flavour to this veggie dish. Bake the stuffed capsicums in the oven until the mozzarella cheese is melted and bubbling.
Lots of fresh, seasonal produce
I use beautiful two-tone capsicums in this recipe. They are a vibrant combination of green and orange. Capsicums are currently in season in Australia. Using seasonal produce makes this dish budget-friendly.
I add grated zucchini into the rice filling as it adds moisture and freshness. Zucchini are plentiful during a Queensland autumn. They are wonderfully versatile and can be used in a variety of different recipes.
A variety of fresh tomatoes are readily available in Queensland throughout the year. I use Roma tomatoes as they have sweet and succulent flesh & they hold their shape well when cooked.
Red onions provide a vivid purple colour to the dish and are a delicious seasonal addition to these stuffed capsicums.
To make this recipe:
- Partially roast some halved capsicums.
- Stuff the capsicums with a filling made from basmati rice, zucchini and garlic.
- Top the rice mixture with fresh tomatoes, red onion and mozzarella.
- Bake the stuffed capsicums in the oven until the capsicums are soft & juicy.
You should make vegetarian stuffed capsicums because they are:
- Great as a main meal for vegetarians and non-veggies.
- Adaptable: you can use different types of rice and different types of vegetables to fill the capsicums.
- Seasonal: capsicums, zucchini, tomatoes and red onions are now in season (autumn).
- Budget-friendly: store-cupboard rice and seasonal veggies are at the heart of this recipe.
- Healthier: because this dish is mainly rice and seasonal vegetables and doesn’t contain much cheese.
- Naturally gluten-free: no gluten is used in this dish.
Vegetarian stuffed capsicums’ main ingredients:
- Basmati rice
- Red onion
Tips for busy cooks
To save time, you could use pre-cooked rice (that comes in a microwavable pouch) instead of cooking your own basmati rice.
To make the rice stuffing, add whichever type of vegetables you have in your fridge. Diced eggplant would work well instead of zucchini. Large slices of mushrooms would be fine if you don’t have any tomatoes for the topping.
Vegetarian bocconcini can be used instead of traditional mozzarella.
Garnish the dish with whichever fresh green herbs that you have available. As well as parsley, fresh basil would go well with the flavours of the capsicums.
Use whichever coloured capsicum you prefer. I used green capsicums that were turning orange.
- Main meal: serve two capsicum halves per person for dinner.
(They can be eaten on their own or you could serve them with roasted potatoes).
- Starter: serve one capsicum half per person.
A vibrant main meal
Vegetarian stuffed capsicums make the most of fresh, seasonal produce and this recipe shows off the veggies’ attractive natural colours.
Vegetarians and non-vegetarians will enjoy this dish, as it is satisfying and flavoursome.
Did you enjoy the flavours of these stuffed capsicums? What colour capsicum did you use?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you have more capsicums to use up? Try this recipe next where you can use capsicums as a toast topping: savoury toast toppers
Vegetarian stuffed capsicums
Vegetarian stuffed capsicums are rice and vegetable filled capsicum halves that can be eaten for dinner or for lunch. A filling main meal or starter.
- 2 large capsicums halved & seeds removed
- 3 tsp extra virgin olive oil (reserve 1 tsp for stuffing & 1 tsp for baking capsicums)
- 3 garlic cloves peeled & crushed
- 150 g zucchini (approx. 1 medium), coarsely grated & liquid squeezed out
- 200 g cooked basmati rice *see Recipe Notes
- Salt and pepper
- 100 g fresh Roma tomatoes (approx. 2 tomatoes) cut into eighths
- 50 g red onion (approx. 1 small) peeled & cut into small wedges
- 50 g vegetarian mozzarella cut into small strips
- Fresh parsley leaves chopped
Preheat oven to 200°C fan. Place the capsicum halves into a large baking dish cut side up. Drizzle with 1 tsp of olive oil and cover capsicums with foil. Bake in oven for 30 minutes. Remove from oven and remove foil.
Meanwhile, make the stuffing. Heat 1 tsp of oil in a large frying pan over a medium heat. Add garlic & grated zucchini, stir and fry for 2 minutes. Add cooked rice, salt and pepper. Stir and fry for 1 minute. Remove from heat.
Stuff each capsicum half with the rice mixture. Arrange alternating pieces of onion, tomato and mozzarella on top of the rice-stuffed capsicum halves. Drizzle over 1 tsp olive oil. Cover dish with foil. Bake in oven for 30 minutes.
Remove from oven, remove foil and bake capsicums for a further 15 minutes or until the cheese is melted and bubbling. Remove from oven and garnish with chopped parsley.
To serve hot (per person): put two stuffed capsicum halves on a plate with roasted potatoes for a main meal or serve one capsicum half as a starter.
*Basmati rice - use 100 g of dry basmati rice and cook it as per the packet instructions.