Beefy Rice Stuffed Capsicum

Serves: 4
Preparation Time: 15
Cooking Time: 35


  • 4 large red or yellow capsicums
  • 250g lean minced beef
  • 2 cloves garlic, chopped
  • 2 zucchinis, grated
  • 2 carrots, grated
  • 1 x 500ml pack Campbell's Real Stock - Beef
  • 2 tbsp flour
  • 1 tsp chopped rosemary leaves
  • 500g Sunrice quick cook brown rice
  • 2 tbsp toasted pinenuts


  1. Preheat oven to 200°C.

  2. Cut each capsicum lengthways and remove the seeds, keeping the stem in tact. Place the capsicum in a baking dish.

  3. Heat a large non-stick frying pan and cook the beef until well browned. Add the garlic, zucchini, carrot, stock, flour, rosemary, rice, and nuts and bring to the boil.

  4. Spoon mince mixture into capsicums, pour 1 cm water in the base of the dish then cover with foil. Bake for 30 minutes or until the capsicums are tender.


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