Epic Turkey-Stuffed Capsicums

I’m a genius – and I’m okay with telling you.

How good are things that are stuffed? Sure it’s kinda 90s, but most of the good stuff comes from that era. Except for Friends. That show was shit.

These stuffed caps are awesome because they look like they took a lot of effort, but they actually didn’t – which is ideal when you’re having dinner guests and you want to appear like you tried, but only want to put in 30 per cent effort.

I’m all about low-effort and being prepared in the kitchen. Cook four of these babies up and take them for lunch/have for dinner. Ideal for when you’re busy, tired and can’t be arsed.

Just cover them with cling wrap or store in an airtight container.  Four meals sorted and it only took you half an hour.

You’re welcome.

First things first: whack this on . . .


  • 4 large capsicums (any colour)
  • 500g lean turkey mince
  • 1 cup microwave brown rice
  • 1 onion, diced
  • 1-2 tsp minced garlic
  • 1/2 zucchini, finely diced
  • 1/2 cup frozen peas
  • 2 tomatoes, roughly chopped
  • 2 handfuls baby spinach
  • Handful button mushrooms, finely chopped
  • Handful fresh coriander, torn from stems
  • 1/2 cup feta cheese
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tbsp vegetable or chicken stock


Preheat your oven to 180°C and line a tray with baking paper. Heat a large saucepan over medium heat and drizzle in a bit of olive oil.

Chop the tops off your capsicums and chuck away the seeds inside. Put them in the oven for five minutes to soften a bit, then removed and set aside.

Fry the onion and garlic until soft; about five minutes. Now add the turkey mince and brown it – break the mince up as you stir. Once it’s browned but not totally cooked, throw in the zucchini, peas, mushrooms, baby spinach, tomatoes and cooked brown rice. Mix it all really well, then add the cumin, paprika and stock. Season with salt and pepper if you want.

Once the mince is cooked and the vegies are softened, add the torn coriander leaves and feta cheese. Give it a good stir.

Remove from the heat and using a spoon, stuff your capsicums with the mix. Pack that stuff down good and tight – you want these suckers full, baby. Sprinkle a bit of extra feta over the top for good luck.

Replace the capsicum ‘lids’ and bake in the oven for 10-15 minutes, or until the lids have started to blacken a little.

Remove and serve with a simple side salad.