Greek Stuffed Capsicum

October 06, 2019

Greek Stuffed Capsicum

The warmer months get us feeling a bit lazy in the kitchen. Its easy to lose your mojo in the warmer months which can lead to some unhealthy and uninspired choices. Thats why we love this Greek Stuffed Capsicum recipe. Its ticks all of the boxes.

  • Easy with simple ingredients
  • Colourful 
  • Full of flavour
  • Full of vitamins & minerals

It can be enjoyed as a side dish or a main meal, depending on the amount of mouths to feed!

Have a fabulous week and enjoy!


Greek Stuffed Capsicum




250g cherry tomato
1 cup brown rice
3 cups vegetable stock
4 medium capsicums , halved and deseeded
1 onion, finely diced
2 large garlic cloves, finely chopped
1 tbsp dried oregano
½ cup kalamarta olives, quartered
6 handfuls baby spinach
150g feta
lemon juice
lemon zest
salt and pepper
olive oil
sunflower seeds



  1. Preheat oven to 180° degrees.
  2. In a large heavy roasting tray, add a large glug of olive oil. Add the halved tomato to the pan and season well with salt and pepper and place in the oven for 15 mins or until well roasted.
  3. Meanwhile, add the stock to a pot and add rice, wait until it comes to the boil, then reduce heat to simmer and cover for 20 minutes.
  4. Once tomatoes are cooked, remove the tray from the oven and gently slide the tomatoes on a plate.
  5. Wash and dry the same tray, then add a good glug of olive oil again and place the capsicums facing up. Spray the insides with a little oil and palce in the oven for 10-15 minutes, just so they’re tender.
  6. Whilst the capsicums are cooking, in a frypan add a couple of tablespoons of olive oil and once hot, add onion and cook until brown and translucent. Add garlic and oregano and cook until you fragrant – which won’t take long – then add the rice, spoonfuls at a time. Add olives, tomatoes, half the feta and baby spinach and cook until just wilted.
  7. Add the juice of half a lemon and give the rice once quick last stir.
  8. Carefully spoon the rice mixture into the capsicum halves and place back in the oven for 15 minutes.
  9. Remove from oven, top with the remaining feta and grate lemon zest over the top.

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