Vegetarian Stuffed Capsicum Recipe

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Vegetarian


A flavour-packed brown rice version of vegetarian stuffed capsicum. Peppers, FTW! You can stuff it with all kinds of veggies and be everyone’s favourite.



  • 1 cup cooked brown rice
  • 1/2 small onion, diced finely
  • 2 cloves garlic, minced
  • zest and juice of half a lemon
  • 4 medium mushrooms, chopped small
  • 1 medium tomato, diced
  • 1/2 cup dried cranberries (optional but fantastic)
  • 150g feta, crumbled
  • 1/4 cup toasted pine nuts
  • 1/2 cup fresh herbs, chopped (oregano, parsley and chives)
  • salt and pepper
  • red pepper/capsicum, to fill.


  1. Carefully remove the top of your capsicum. Scrape out the inside seeds and ribs and discard
  2. Combine all other ingredients in a large bowl.
  3. Spoon filling into capsicum and bake at 200C for about 45 minutes, or until capsicum is cooked through but still retaining a little bite. You can also cook with the capsicum tops for a pretty garnish. Or top the mix with cheese and brown under the grill.


This mix should fill 4 regular capsicum, or 8 small (pictured).

You can double or halve the mix as necessary.

Keywords: vegetarian stuffed capsicum, vegetarian stuffed peppers, stuffed peppers, stuffed capsicum, stuffed peppers with rice