Capsicum (Peppers) Filled With Beans Recipe


Cooking Time33 MinDifficulty LevelMedium
Health IndexHealthyMethod
VegetarianMain Ingredient


 Capsicums4 (red or green peppers)
For bean filling
 Olive oil2 Tablespoon
 Onion1 , chopped
 Ground cumin2 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Tomato paste3 Tablespoon
 Chicken stock/Vegetable stock2 Fluid Ounce (1/2 Cup/60 milliliter)
 Canned tomatoes14 Ounce, undrained and mashed (440 gram)
 Canned red kidney beans14 Ounce, drained (440 gram)
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1037 Calories from Fat 335

% Daily Value*

Total Fat 38 g58%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 1.8 mg

Sodium 1732.3 mg72.2%

Total Carbohydrates 155 g51.7%

Dietary Fiber 43.7 g174.9%

Sugars 34.1 g

Protein 38 g75.8%

Vitamin A 113.8% Vitamin C 908.7%

Calcium 51% Iron 123.1%

*Based on a 2000 Calorie diet


1. Cut capsicums (peppers) in half lengthwise and remove seeds and pith. Place capsicum (pepper) shells on a lightly greased baking tray and set aside.
2. Heat oil in a large saucepan, add onion and cook, stirring, for 2-3 minutes or until onion is soft.
3. Add cumin, garlic, tomato paste (puree), stock, tomatoes and red kidney beans to pan and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens. Season to taste with black pepper.
4. Spoon filling into prepared capsicum (pepper) shells and bake for 20 minutes or until peppers are tender.