Name: Greek-Style Stuffed Capsicums
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 large capsicums, halved and seeds removed; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 cup cooked rice; 400g can diced tomatoes; ½ cup crumbled feta; 1 tsp dried oregano; Salt and pepper to taste; Fresh parsley, to serve

Why You’ll Love This Recipe

Greek-Style Stuffed Capsicums are an easy-to-make dish that brings a burst of Mediterranean flavors into your kitchen. The blend of savory feta cheese, aromatic oregano, and fresh tomatoes perfectly complements the mild sweetness of the capsicums. Whether you’re serving it as a main course or a side, this dish is full of flavor and light yet satisfying. It’s also vegetarian and can be tailored to your taste preferences by adding extra herbs or vegetables. With just a few simple ingredients and straightforward steps, it’s a meal everyone will love.

Ingredients

4 large capsicums, halved and seeds removed
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
400g can diced tomatoes
½ cup crumbled feta
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley, to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 180°C (350°F).
Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté for a few minutes until softened and fragrant.
Stir in the cooked rice, canned diced tomatoes, crumbled feta, dried oregano, salt, and pepper. Mix everything together well.
Spoon the rice mixture into each capsicum half, packing it in lightly to ensure the filling is evenly distributed.
Place the stuffed capsicums in a baking dish and cover with aluminum foil.
Bake for 30 minutes. After that, remove the foil and continue baking for an additional 10 minutes, allowing the tops to crisp slightly.
Once done, remove from the oven and garnish with fresh parsley before serving.

Servings and Timing

Servings: 4 (1 stuffed capsicum half per person)
Preparation time: 15 minutes
Cooking time: 40 minutes (30 minutes covered, 10 minutes uncovered)
Total time: 55 minutes

Variations

Add Protein: You can add some cooked ground lamb or chicken to the rice filling for a meatier version of this dish.
Spicy Twist: For some heat, add a pinch of red chili flakes or chopped fresh chili to the filling.
Vegan Option: Omit the feta cheese and use a plant-based cheese alternative to make the recipe vegan-friendly.
Extra Veggies: Add chopped spinach, zucchini, or eggplant to the rice mixture for extra flavor and nutrition.

Storage/Reheating

Storage: Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for about 10 minutes, or until heated through. You can also reheat them in the microwave if you’re short on time.

FAQs

1. Can I use different types of capsicums for this recipe?

Yes, you can use any color of capsicum (red, yellow, green, or orange) for this recipe. Each variety has a slightly different flavor profile, but all work well with the filling.

2. Can I prepare these stuffed capsicums in advance?

Yes, you can prepare the stuffed capsicums up to the point of baking. Cover them with foil and store them in the fridge for up to a day before baking.

3. Can I freeze Greek-Style Stuffed Capsicums?

Yes, you can freeze the stuffed capsicums before baking. Wrap each one tightly in plastic wrap or foil, and freeze for up to 3 months. To reheat, bake directly from frozen, adding extra time.

4. What can I serve with these stuffed capsicums?

These stuffed capsicums pair well with a simple Greek salad, roasted potatoes, or some crusty bread to soak up any delicious juices.

5. Can I use quinoa instead of rice in this recipe?

Yes, quinoa is a great alternative to rice if you prefer a gluten-free or protein-packed version. It will add a slightly nuttier flavor to the dish.

6. How can I make the filling more flavorful?

You can experiment with adding fresh herbs such as basil or thyme, or a squeeze of lemon juice to add brightness to the filling.

7. Can I use fresh tomatoes instead of canned?

Yes, fresh diced tomatoes can be used in place of canned tomatoes. Just be sure to adjust the cooking time slightly as fresh tomatoes release more liquid.

8. What can I substitute for feta cheese?

If you don’t have feta cheese, you can use goat cheese or a mild, tangy cheese like ricotta salata. These cheeses offer a similar texture and flavor.

9. Can I make this recipe in a slow cooker?

Yes, you can cook the stuffed capsicums in a slow cooker on low for 4-6 hours. The capsicums will become tender, and the flavors will meld beautifully.

10. How do I know when the stuffed capsicums are done?

The stuffed capsicums are done when the filling is hot throughout and the capsicums are tender but still holding their shape. You can use a fork to test the tenderness of the capsicum.

Conclusion

Greek-Style Stuffed Capsicums are a delightful and flavorful way to enjoy a healthy Mediterranean-inspired meal. With simple ingredients and minimal preparation, this dish offers a perfect balance of savory, tangy, and aromatic flavors. Whether served as a main or a side, it’s sure to be a hit with family and friends. Plus, with the ability to customize it to your taste and dietary preferences, this recipe is versatile enough to become a staple in your kitchen.

Greek-Style Stuffed Capsicums