Pork Stuffed Capsicums


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.1 based on 7 ratings.


  • 4 Capsicum large, any colour you like
  • 1 and a half cups Pork Mince
  • 2 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 Garlic Clove Crushed
  • 50 g Bulghar Wheat
  • 3 tbsp Low Fat Sour Cream
  • 1 250 Millilitre Vegetable Stock
  • 1 Salt And Pepper To Taste
  • 1 Handful Of Parsley

Nutrition Information

Qty per
140g serve
Qty per
Energy 215.71584070796kcalcal 154.27564301504kcalcal
Protein 13.016194690265gg 9.3089213979805gg
Fat (total) 12.390619469027gg 8.8615225458879gg
 - saturated 3.9425gg 2.819596931735gg
Carbohydrate 13.337765486726gg 9.53890238239gg
 - sugars 3.3275gg 2.3797612657827gg
Dietary Fibre 1.8187389380531gg 1.3007256130276gg
Sodium 255.6575mgmg 182.84111669627mgmg

Nutritional information does not include the following ingredients: Paprika

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Pork Stuffed Capsicums are super easy to make! It will take you 25 minutes to cook and 10 minutes to prepare plus these are very tasty!


  1. Slice the capsicum into two and remove the seeds and cores.

  2. Place cut side down on a plate, lightly cover with cling film and cook  in the microwave for 3-4 minutes until cooked through, but not so soft they collapse.

  3. Remove from the microwave and arrange in a baking tray.

  4.  Cook the pork mince in a pan until starting to brown. Drain off excess fat.

  5. Add the garlic clove to the pan along with the paprika and cumin and a good pinch of salt and pepper.

  6. Stir well to combine, cook for a couple of minutes then add the Bulghar wheat and stock.

  7. Stir and bring to a simmer for approx. 10 min.

  8. Preheat the grill to a medium high heat. Stir half the parsley into the pork mixture.

  9. Stuff into the capsicum, then cook for 3-5 minutes until crisp.

  10. Stir the remaining parsley into the sour cream and dollop onto the capsicum to serve.

Recipe Hints and Tips:

  • Pork Stuffed Capsicum are not suitable to freeze.
  • Best served immediately after preparing.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar