Roasted Stuffed Capsicums (Bell Peppers)

Roasted Stuffed Capsicums (Bell Peppers)
Recipe type: Lunch
  • 200 g (1 cup) quinoa & brown rice mix (or 100 g of each)
  • 1 tablespoon butter
  • ¼ teaspoon Saffron powder
  • 150 g (3/4 cup) bacon pieces
  • 60 g (½ cup) of gluten free breadcrumbs
  • 2 teaspoons finely chopped fresh parsley (or partially dried parsley)
  • 125 g (1 cup) grated Parmesan cheese
  • 150 g (1 cup) crumbled feta cheese
  • 4 medium/large red capsicums (bell peppers)
  • Salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil
  1. Preheat the oven 180º C (around 350 F)
  2. Cook the rice and quinoa mix according to the instructions on the packet
  3. Melt the butter gently in a saucepan
  4. Add the saffron
  5. Fry the bacon in the butter until partially cooked (not too crispy)
  6. Mix the cooked quinoa & rice mixture to the bacon and cook it on low for a couple of minutes
  7. Cool it down for 10 minutes
  8. Combined all of the feta cheese and half of the Parmesan cheese in the mixture
  9. Wash 4 medium/large size capsicums (peppers), cut them in half including the green stalk part so that it seals the hole; remove the seeds and white ridges with a teaspoon
  10. Stuff each half of the capsicums (peppers) with the prepared mixture
  11. Mix together the remaining half of Parmesan cheese, breadcrumbs and parsley
  12. Sprinkle the breadcrumbs mixture on the top of the stuffing
  13. Salt and pepper to taste
  14. Put the capsicums (peppers) in an oven dish which has been covered with oven proof paper
  15. Drizzle the capsicums with extra virgin olive oil
  16. Bake for around 30 minutes or until the breadcrumbs top has a nice golden colour


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.