Capsicums stuffed with sausages & rice

Capsicums stuffed with sausages & rice


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About this recipe: Capsicums are full of vitamin C and other nutrients that boost the immune system and fight chronic disease.

Lynn Lewis

Serves: 4 

  • 4 large capsicums (any colours)
  • 300 g mild Italian sausages
  • 1 teaspoon dried oregano, crumbled
  • 1½ cups (285 g) cooked white rice
  • 1 medium carrot, peeled and grated
  • ½ cup (60 g) coarsely grated cheddar cheese
  • 1½ cups (375 ml) tomato pasta sauce, warmed (optional)

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Cut capsicums in half through the stem end. Scrape out membranes and seeds. Steam capsicums for 5 minutes to soften slightly. Finely chop usable part of capsicum tops.
  2. Heat a large non-stick frying pan over medium heat. Take sausage meat out of casings; crumble into pan. Add chopped capsicum tops and oregano. Cook sausage, breaking it up with a wooden spoon, until it is browned and cooked through, about 3 minutes. Remove pan from heat. Add rice, carrot and cheese.
  3. Preheat oven to 190°C. Place capsicums in 23 cm-square baking dish. Using a small spoon, fill each capsicum with rice mixture. Cover with aluminium foil.
  4. Bake until capsicums are tender, 25 to 30 minutes. Serve with tomato pasta sauce, if desired.

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