Saturday, February 23, 2013

Stuffed Capsicums with Cheesy Veggie Rice

These weekends really makes me lazy and this time my fridge was full with capsicum and bell pepper, few bought by hubby and few by me thinking will use them with some filling or stir fry for recipes, but then sometimes  it didn't go as i planned. So it was a time to show stuffed magic with capsicum and bell pepper, and hubby too wants to eat stuffed capsicums from quite a long time and keep telling i should try something, so here was idea to make it for lunch and which is fulling and tasty and yes ofcourse it should not required lots of time and efforts. I have used Parmesan Cheese you can use Jack Cheese or Cheddar Cheese which ever you like and here comes the recipe of our joint efforts for this weekend. which was super delicious with kick of garlic and  herbs with Italian taste.


  • 2 green Capsicum
  • 2 red Capsicum ( Bell Pepper)
  • 1/4 cup Parmersan Cheese 
  • 1/2 cup Rice cooked 
  • 1/2 tablespoon Tomato Purée 
  • 1 Onion chopped
  • 1 Tomato chopped and seedless
  • 3-4 Button Mushroom white chopped 
  • 1/4 cup Celery chopped
  • 3-4 cloves Garlic minced
  • 1 tablespoon Parsley chopped
  • 1 tablespoon Basil chopped 
  • 1 teaspoon Black Pepper ground
  • 1/2 tablespoon Cider Vinegar 
  • 3 tablespoon Olive oil
  • Salt to taste


Preheat oven at 180 Degree Celsius. Line a roasting pan with baking paper or with aluminium foil. Slice tops from Capsicums, reverse tops and scoop out seeds and membrane. Keep aside.
In a non stick pan heat oil add garlic, celery, onion till stir till it turn light golden brown. Add mushroom, tomato purée stir well for 1 minute on medium flame than add basil, parsley, black pepper powder, and cider vinegar and simmer for another 2 minutes on low flame. Now add rice and sauté well, add salt and remove from fire and add cheese and mix well.

Fill each pepper with rice mixture  and sprinkle each with little of remaining cheese. Replace tops, place pepper on a baking tray and bake for 25-30 minutes or till pepper have soften slightly. Serve hot.


I have divided rice mixture into 2 parts and mixed cheese with one part and one i left plain. For half the time i have baked stuffed capsicums without the tops to get that nice baked colour and remaining time with cover at tops.

I am using fan on mode oven so cooking time can vary oven to oven.

Personally we like Cheese stuffed capsicums more than plain rice version, and red pepper taste mild and goes well with cheese compared to green capsicums. As green pepper have strong taste and may over powder your Italian flavour so next time i am going with red and yellow bell peppers.

Hope you Enjoy the recipe...!

Keep Rocking and Keep Cooking with gangnam style..!!

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