Stuffed Capsicum

  • Stuffed Capsicum
  • Stuffed Capsicum
  • Stuffed Capsicum
  • Stuffed Capsicum
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Rated 5 out of 5 based on 3 votes


  • 6-7 x capsicum
  • 1 kg minced meat (beef, pork or veal)
  • 200 g rice
  • 500-700 ml tomato juice
  • 4-5 cloves garlic
  • 2 x onions
  • 1-2 x sweet chillies
  • 1-2 x bay leaves
  • 2 Tbls salt
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • 1 Tbls paprika powder
  • 2 Tbls flour
  • 100 ml oil
  • 1 Tbls sugar
  • 2+1 Tbls parsley or celery greens, finely chopped
  • 1 L beef or vegetable stock


Where I come from it is believed that food we eat with a spoon is much healthier and tastier than food that requires fork and comes from pan or oven. This is a typical dishes that we have inherited from the Ottoman empire. There have been many variation of the dish throughout the centuries but most importantly, it is healthy, filling dish that is simple to make.

The best sort of capsicum to use for this dish is sweet yellow pepper but any bell capsicum, smaller in size, will give good results as well.

1. Wash capsicum and cut carefully around the stalk to take out seeds. Rinse capsicum inside and turn it down to drain excess water.

2. Finely cut and sauté onion, garlic and chilli.


3. Place meat, washed rice, salt, peppers, 2 Tbsp parsley/celery and onions in bowl and stir well to combine all ingredients. Add 100 ml of water and stir filling again.

4. Stuff capsicum with filling. Do not overfill as rice will expand and capsicum could break during cooking. If surplus of filling remains, make meat balls (equal in size to filling within the capsicum).

5. Put aside stuffed capsicum and meat balls (if any) and prepare broth.

6. Heat oil, add flour and sauté for a minute. Add paprika powder and stir for 30 seconds to allow paprika to release aromatic flavours. Pour tomato juice and stir constantly until juice thickens. Add 1 litre of stock (beef or vegetable – depends on meat used for filling), stir and add bay leave and sugar.

7. Add stuffed capsicum and meat balls into broth, place lid on and cook on medium heat between 60-80 minutes.

8. Shake and rotate pot occasionally or stir gently using wooden spoon to prevent burning.

Serve capsicum with some sauce (broth that thickened during cooking) and with one of the following: polenta, mashed potatoes, spoon of sour cream or fresh bread only. Garnish with remaining parsley (or celery leaves if prefer).


Raw onion can be added directly to meat but sautéed will enrich flavour of filling.

Salt and pepper (black and cayenne) to be added to personal taste.

Paprika powder can be omitted but it intensify flavour and colour of dish.

Do not add egg into filling, purpose of adding water in meat is to get airy texture of cooked filling. Meat balls (if any) will not fall to pieces during cooking.

Pour only 500 ml of tomato juice and if prefer stronger tomato flavour add more during cooking time.

Add sugar to broth to reduce acidity.

4-5 capsicum will be enough to achieve good capsicum flavour and at the same time to save on budget. Many kids are crazy about this dish but they don’t like capsicum itself so no point to waste money.

For a demonstration, I have found a step by step guide on YouTube.

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  • Very nice.I like it the video as well.Thank you.


    by ANNA LINHART on 04/06/2013, 10:27
    • thanks Anna, few of my friends, who never made this dish said that video was really helpful to them. There are few better videos but all in Croatian so I used this bilingual one. Enjoy your evening


      by Vesna PJ on 04/06/2013, 18:25
      Vesna PJ
  • Good dish, can be stored in the fridge and you can enjoy this dish for few following days.


    by Jadranka Veljan on 04/06/2013, 13:10
    Jadranka Veljan
    • Hi Jadranka, thanks for saying that, great point that I forgot to mention under Tips, thanks for visiting :)


      by Vesna PJ on 04/06/2013, 18:38
      Vesna PJ
    • you are absolutely right Snjezana, I am going to add your and Jadranka’s suggestions to Tips. Thanks


      by Vesna PJ on 04/06/2013, 18:47
      Vesna PJ