A hearty family dinner with golden, crunchy goodness on top.
Stuffed capsicums are a dinner classic – colourful, satisfying, and easy to make. This version comes with a delicious twist: a crispy breadcrumb topping that adds texture, flavour and a little wow factor.
It’s the perfect mix of soft, savoury filling and golden crunch. Think: bubbling cheese, juicy roasted capsicums, and Fogdog Premium Panko Breadcrumbs topping that crackles with every bite. Whether you're feeding a crowd or making dinner stretch an extra night, this recipe is a weeknight winner.
Ingredients (serves 2-4)
For the capsicums:
- 4 large capsicums (any colour)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 300g ground beef, lamb or plant-based mince
- 1/2 cup rice, cooked
- 1/2 cup tomato passata
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the crispy topping:
- 1/2 cup Fogdog Premium Panko Breadcrumbs
- 2 tbsp melted butter or olive oil
- 2 tbsp grated parmesan (optional but delicious)
- 1 tsp dried herbs (e.g. parsley, thyme or Italian seasoning)
- Pinch of salt
Method
Prep the peppers: Preheat the oven to 180°C.
Cut the tops off the capsicums and remove the seeds and membranes.
Rub the outside lightly with olive oil and place upright in a baking dish.
Make the filling: Heat olive oil in a pan over medium heat. Add onion and garlic and cook until soft (about 3–4 minutes).
Add the ground meat and cook until browned. Season with oregano, paprika, salt and pepper.
Combine: Remove from heat. Stir in the cooked rice and tomato passata. Mix until everything is evenly combined.
Stuff the capsicums: Spoon the filling into the prepared capsicums, pressing down gently to pack them full.
*Any leftover filling can go in the fridge or freezer.
Mix the topping: In a small bowl, combine breadcrumbs, melted butter (or olive oil), parmesan, herbs, and a pinch of salt. Mix well until coated.
Top and bake: Sprinkle the breadcrumb topping generously over each stuffed capsicum.
Bake uncovered for 30–35 minutes, or until the capsicums are tender and the topping is golden and crisp.
Serve: Garnish with fresh herbs. Serve warm with salad or roasted vegetables.
