Alive and Cooking

Stuffed Capsicums

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1.5 cups cooked rice
2 red capsicums
1 clove garlic, finely sliced
100g button mushrooms, sliced
100g cherry tomatoes
100g baby spinach leaves
100g Always Fresh Fire Roasted Peppers
1.5tsp Always Fresh Fusions Green Olive Tapenade
2tbsp pepitas
1 Preserved lemon skin, finely chopped
Salt and pepper
Extra virgin olive oil


1. Place a frying pan on to heat with oil, pop in the mushrooms, cook for 1 minute, then add the lemon and garlic and stir. Add the pepitas, fire roasted peppers, tomatoes, tapenade and spinach leaves, then in with the rice. Pop on a lid and cook for a further 3 minutes. Stir through.

2. Take the tops off the red capsicums, empty and de-seed. Stuff with the cooked rice mixture and place onto and oven tray. Season with salt and pepper and lightly drizzle with olive oil.

3. Place into a preheated oven at 250C for 10-12 minutes.

Stuffed Capsicums