Fast Fresh Family Cooking: Greek Style Stuffed Capsicums Recipe

Blogged by: Elle Vernon 08 May 2015 View comments

Bolognese is a house hold favourite. This recipe turns this favourite into a fresh meal that is super simple and healthy for the family.
This one pot wonder can be made with leftover Bolognese sauce, but if you’re making it from scratch your can use any quality mince from beef to pork, turkey or even chicken.
Look for capsicums that will hold a decent serve for one person.

Greek Style Stuffed Capsicums Recipe
Serves 4 – 6
Ingredients and shopping list
6 small red capsicums
2 cups leftover Bolognese sauce
2 cups cooked rice
1/4 cup flat leaf parsley leaves, finely chopped
1/4 cup toasted pine nuts
2 tsp dried oregano
100g feta, finely diced
Sea salt flakes and freshly ground pepper, to season
2x 400g can chopped tomatoes
1 carrot, finely grated
Extra flat leaf parsley leaves, roughly chopped, to serve
Thickly sliced crusty bread, to serve

1. Cut around the stalks of each capsicum using a small sharp knife. Set tops aside. Remove the seeds and membranes from inside the capsicums using your fingers. Turn the capsicum upside down then tap with your hand to remove any remaining seeds.
2. Combine Bolognese, rice, parsley, pine nuts, oregano and half the feta in a bowl. Season with salt and pepper. Spoon mixture into capsicums to fill.
3. Put chopped tomatoes and carrot into a medium saucepan (large enough to fit the capsicums) over medium heat and bring to a simmer. Season with salt and pepper.
4. Arrange capsicums upright in sauce, top with the remaining feta, and arrange reserved capsicum tops. Cover with lid and reduce to medium-low and simmer gently for 30-35 minutes or until capsicum are just tender and the filling is hot.
5. Serve capsicums on a bed of the tomato sauce, scattered with extra parsley, served with bread

If you enjoyed this recipe, keep an eye out for more weekly Fast, Fresh Family Food recipes from Rouse Hill Town Centre


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