Recipe

Pork and fennel stuffed capsicums

Make a batch of these stuffed capsicums and enjoy with a salad and potatoes for a simple and delicious dinner. Plus, leftovers served cold make a great lunch.

By Nici Wickes
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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For more recipes like this, go to our collection of 16 sensational stuffed capsicum ideas.

Ingredients

  • 3 capsicums, a mix of yellow, orange and green
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely diced
  • 500 g pork mince
  • 1 cup cherry tomatoes, halved or quartered
  • 1 tbsp fennel seeds
  • 1 tsp paprika
  • 1 tsp sea salt
  • decent grind black pepper
  • 1 cup fresh breadcrumbs
  • 50 g Parmesan, grated
  • handful fresh basil leaves

Method

  • 1
    Preheat oven to 180°C.
  • 2
    Carefully halve the capsicums and de-seed. With a small knife, trim any white pith. Brush the skins with 1 tablespoon of the olive oil and set out on an oven dish.
  • 3
    Fry the onion in the last two tablespoons of olive oil until softened.
  • 4
    In a large bowl, mix together the onions and the remaining ingredients, except the Parmesan and basil leaves (I use my hands for this step to make sure the ingredients are well combined). Fill each capsicum with the stuffing and drizzle with a little more olive oil. Cover with foil and bake for 35 minutes. Then uncover and bake for a further 10-15 minutes or until the tops are browned.
  • 5
    Scatter with the Parmesan and basil, and serve.

Notes

If your homegrown capsicums are smaller than store-bought ones, you may wish to whip off the stalk end and stuff the whole capsicum.

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