Stuffed Capsicums

Stuffed Capsicums


March 13, 2015

  • Prep: 20 mins
  • Cook: 4 hrs
  • Yields: 4


500g beef mince

4 spring onions, finely chopped

½ cup cold cooked rice

½ cup parsley, finely chopped

1 tbsp sultanas

2 tsp smoked paprika

200g Spicy Capsicum Dip

2 large red capsicum, halved and seeds removed

500g tomato pasta sauce

½ cup basil leaves, torn

2tsp sugar

Salt and freshly ground black pepper to taste

1/4 cup red wine

2 tbsp Greek Style Natural Yoghurt


11. Combine the mince, spring onions, rice, parsley, currants, paprika and about 150g of the Spicy Capsicum Dip in a bowl and mix until very well combined. Season with Salt and Pepper.

22. Press the mixture into the capsicum halves and place into slow cooker. Combine the tomato sauce, salt, pepper, basil leaves and sugar with red wine and pour over the filled capsicums. Cook on low for 4-6hrs

33. Combine the remaining 50g Dip and Greek Style Natural Yoghurt and dollop onto each capsicum.

4Serve with a beautiful Greek salad and crusty bread

Submitted by Laura Galdes


3 Reviews


January 6, 2021

I made this for dinner tonight and it is the nicest thing I have ever eaten. It was a big risk cooking a recipe without any reviews. It was amazing and will be cooking again. I used jasmine rice and double the red wine and it was amazing.

While the submitted hasn’t done so I think you certainly could 🙂

Sharon Robinson

January 4, 2019

I’m trying this today for the first time …… I’ve just put them in and I’m wondering if I should use a tea towel?

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