Wild Rice Stuffed Capsicums – Lydia Taylor

Prep time 15 minutes | Cooking time 30 minutes | Serves 2 people


● 2 red capsicums
● ¾ cup wild rice
● 1 tsp ground cumin
● ½ tsp ground coriander
● ¼ tsp paprika
● ½ zucchini diced
● 1 tomato diced
● 1 cup spinach
● 1 tsp oil
● ¼ cup corn kernels from cob
● 2 tbsp peas
● 200ml passata
● 3 tbsp gluten free breadcrumbs
● 1 tsp chopped parsley



  1. Prepare capsicums by slicing off the tops and scooping out the flesh and seeds. Discard the tops and insides.
  2. Preheat the oven to 180°C.
  3. Bring a large saucepan of water to the boil and cook the wild rice for 10 minutes or untiltender. Strain and rinse with water.
  4. Heat the oil in a frypan and saute zucchini and tomato until softened slightly. Add in the peas, corn, passata, cumin, coriander and paprika and simmer for 5 minutes or until thickened slightly.
  5. Add in spinach and wild rice and cook until spinach has wilted.
  6. Scoop rice mix into capsicums and top with breadcrumbs. Place capsicums onto a lined tray and bake for 10-15 mins.
  7. Garnish with chopped parsley and serve.

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