Spicy Vegan Stuffed Capsicum


  • 4 large capsicums, halved, seeds removed, I prefer red and yellow but any colour works
  • Coconut oil to brush the outside of the capsicums with
  • 1 cup of brown rice, soaked, rinsed and cooked in 2 cups of vegetable broth
  • 1 TBSP of olive oil
  • 1 brown onion, chopped
  • 2 cloves of garlic, minced or finely chopped
  • ¼ tsp of chilli, ground
  • 1-2 tsp of cumin, ground
  • 1 tsp of coriander, ground
  • Good quality black pepper to taste, ground
  • 2 medium-sized tomatoes, chopped
  • 1 cup of mushrooms of your choice, chopped
  • 1 cup of good quality vegetable broth
  • 1 cup of broccoli florets
  • 1 cup of kale, destemmed and chopped
  • 1 tin of organic black beans, kidney beans or chickpeas, thoroughly rinsed and drained
  • Toppings: ½ cup of flat leaf parsley, roughly chopped
  • ¼ cup of fresh mint leaves, roughly chopped
  • Optional: sprinkle with nutritional yeast
  • Serve with 1 avocado, thinly sliced, drizzled with lime or lemon juice



  1. Preheat the oven to 180 degrees.
  2. Cook your brown rice according to directions in your vegetable broth.
  3. In the meantime, slightly grease your baking dish and brush your halved capsicums with your coconut oil. Place your capsicums in your prepared dish and roast for 10 minutes. Then set aside.
  4. In a large pan cook your onion and garlic until fragrant and onion is translucent stirring repeatedly, not to burn the garlic. Add tomatoes, mushrooms, spices, pepper and stock and sauté for about 5 minutes or until your mushrooms start to soften. Add your broccoli florets, kale, your choice of beans and cooked brown rice and simmer for another 2-3 minutes.
  5. Spoon the rice-vegetable mixture into the prepared capsicums and cover your prepared baking dish with foil. Bake the capsicums for about 30 minutes or until your capsicums are tender.
  6. Top your capsicums with fresh herbs and avocado, sprinkle with nutritional yeast and enjoy.


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