Bean Stuffed Capsicums

With a rainbow of colours and packed full of nutrients, these stuffed capsicums are a great and tasty option to take for lunch! Red capsicum are a great source of vitamin C, and vitamin A. Buy in bulk when they’re in season and freeze for use all year round.

Bean Stuffed Capsicums

Servings 2
Prep Time 5 mins
Cook Time 20 mins



  • ¼ red onion diced
  • 1 carrot grated
  • 1 tomato diced
  • ½ can red kidney beans drained & rinsed
  • ¼ tsp oil
  • ¼ cup frozen corn
  • ½ tsp sweet paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ¼ cup vegetable stock
  • 100 g baby spinach


  • 2 capsicum halved

To Serve

  • 2 Tbsp feta cheese crumbled
  • 2 Tbsp coriander leaves leaves picked


  • Before you start. Preheat oven to 220°C (or 200°C fan bake).
  • Prep filling. Prep onion, carrot, tomato and beans.
  • Cook filling. Heat oil in a medium fry-pan on medium-high heat. Add onion, carrot and a pinch of salt and cook for 2-3 minutes, until softening. Add paprika, coriander, cumin and salt and cook for about 30 seconds, until fragrant.
  • Add beans and corn and cook a further minute, stirring. Add stock and cook for a further 1-2 minutes, until reduced. Fold through tomato and spinach and cook for 1 minute, until spinach is wilted. Season with salt and pepper.
  • Meanwhile, prep capsicums. Cut capsicums in half lengthways, from top to bottom, and scoop out core.
  • Fill & bake capsicums. Place capsicum halves on a lined oven tray and season with salt and pepper. Fill with filling and crumble over feta. Bake for 12-14 minutes, until capsicums are tender.
  • To finish. Prep coriander.
  • Serve capsicums topped with coriander.


Energy 834 kJ | 199 kCal | Carbohydrates 24 g | Protein 11 g | Fat 5.2 g
Calories: 199kcal

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