Pork and Fennel Stuffed Capsicums

clock 10 minutes + 55 minutes bowl Serves 4


  • 3 capsicums, mixed colours
  • 3 Tbsp olive oil, plus extra for drizzling
  • 1 onion, finely diced
  • 500g pork mince
  • 1 cup cherry tomatoes, quartered
  • 1 Tbsp fennel seeds
  • 1 tsp paprika
  • 1 tsp sea salt
  • Salt and pepper, to taste
  • 1 cup fresh breadcrumbs
  • 50g Parmesan, grated, to serve
  • Handful fresh basil leaves, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Halve the capsicums length-ways and de-seed. With a small knife, trim any white pith. Brush the skins with 1 tablespoon of the olive oil and set out on a lined oven dish.

  • 3. In a medium frying pan, fry the onion in the last two tablespoons of olive oil until softened.

  • 4. In a large bowl, mix together the cooked onion and the remaining ingredients (except the Parmesan and basil leaves).

  • 5. Fill each capsicum with the stuffing and drizzle with a little more olive oil. Cover with foil and bake for 35 minutes. Uncover and bake for a further 10-15 minutes or until the tops are browned.

  • 6. Sprinkle with Parmesan and basil leaves to serve.


  • • Energy 2110Kj • Protein 36g • Total Fat 28g • Saturated Fat 8g • Carbohydrates 25g • Sugars 9g • Sodium 965mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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