Healthy Inspirations Recipe of the Week – Stuffed Capsicum


Stuffed Capsicum
Serves 4


  • 2 bunches silver beet, washed
  • 1 Tbsp butter
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 (500g) tub ricotta
  • ½ cup grated Parmesan
  • 2 eggs
  • 4 red capsicum


  1. Remove the green leaves from the white stalks of the silver beet. Chop the leaves and set aside. Finely dice the stalks.
  2. Preheat oven to 180° C. Melt the butter in a frypan or saucepan over moderate heat. Add the diced silver beet stalks and onion and cook till soft.
  3. Add the garlic and silver beet leaves, mix together and cover with a lid until the leaves have wilted. Transfer the mixture to a mixing bowl and allow to cool slightly.
  4. Add the ricotta and parmesan to the sliver beet mixture and mix well. Add the eggs and mix thoroughly.
  5. Slice approximately 2cm off the stalk-end of the capsicum to create ‘lids’ for the stuffing. Reserve. Scoop out the seeds and membranes. Fill the capsicum shells with the ricotta mixture and replace the reserved ‘lids’.
  6. Set stuffed capsicums upright on a baking dish and bake for 25 – 30 minutes, or until the capsicum ‘lids’ are starting to blacken slightly around the cut edges.
  7. Serve with a green salad or baked vegies.

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