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Bolognese Stuffed Capsicums

Bolognese Stuffed Capsicums

An appetising, full flavoured meal that includes hidden veggies and healthy carbs.

Course Main Course
Keyword Bolgnese Stuffed Capsicums
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Jane Georgiades


  • 6 green capsicums
  • 1 large onion diced
  • 2 cloves garlic finely chopped
  • 500 g grass fed beef mince
  • 1/2 cup red or white wine
  • 3 tbsp parsley chopped
  • 2 tbsp oregano
  • 2 tbsp rosemary
  • 1 400g can cannellini beans drained
  • 2 400g cans diced tomatoes
  • 6 button mushrooms finely chopped
  • 1 small zucchini grated
  • 1 small carrot grated
  • 1/2 cup water
  • 250 g ricotta
  • 1 cup parmesan cheese


  1. Preheat the oven to 200°C. Slice the ends of the capsicums and deseed them. Spray the outside of the capsicums with oil. Place in a roasting dish lined with baking paper. Roast for 20-25 minutes. Meanwhile make the sauce.

  2. Gently fry the onion and garlic in oil. Add the meat, brown and cook off the liquid. Add the wine and cook until it sizzles. Then add herbs, beans, tomatoes and your choice of vegetables and water. Cook the sauce for about an hour until meat is soft. Season with salt and pepper.

  3. Stir in the ricotta and parmesan (reserving some parmesan to sprinkle on top) into the meat. Spoon the meat mixture into the capsicums. Sprinkle with parmesan cheese. Return to the oven and cook until bubbling and slightly golden - about 20 minutes. Serve with your favourite salad.