Cook time 1 hour
Servings 4


2 tbsp olive oil

6 small red and/or yellow capsicum

¼ cup long grain rice, washed 3 times

700g beef mince

1 garlic clove, finely chopped

2 tbsp finely chopped flat-leaf parsley leaves

Pinch of dried mint

70g feta

1 egg

500ml tomato passata

Salt & pepper



Preheat the oven to 190C. Bring a pot of water to the boil and add the rice and cook for 3-4 minutes, drain.

Remove the tops of the capsicums, then, with a spoon, carefully scoop out and discard the seeds and membrane, ensuring you do not pierce the skin. Keep the tops.

Mix the mince with the rice, garlic, parsley, dried mint, egg, feta and a good pinch of salt and pepper in a bowl until well combined.

Fill the capsicum cavities with the mince mixture and place a reserved top on each one (like a hat).

Pour passata into a baking dish and season with salt and pepper and drizzle in a tablespoon of oil.

Place each stuffed capsicum into the dish, drizzle over the more oil and bake for 45–50 minutes, or until the capsicum skins have shrivelled and they’re slightly golden.