Stuffed Roasted Capsicum

20 Minutes
11 items
16 servings
Really quick, flavoursome, and versatile vegetarian friendly dish, ideal for main sized portions or sharing.


  • 2 tbsp. Olive Oil
  • 4 medium Red Capsicum, sliced in half lengthways
  • 250 g Orzo Pasta
  • Juice and zest of 1 Lemon
  • 1 tbsp. MasterFoods™ Tuscan Seasoning, plus extra to sprinkle over
  • 1 tbsp. MasterFoods™ Dried Oregano Leaves
  • 80 g semi-dried Tomatoes
  • 50 g Parmesan Cheese, finely grated
  • 8 Bocconcini Mozzarella balls, drained
  • 8 Bocconcini Mozzarella balls, drained
  • Handful of fresh herbs, such as oregano leaves, to garnish

MasterFoods Oregano Leaves 120g

MasterFoods Tuscan Seasoning 670g Jar

Cooking Instructions:

  1. 1
    Preheat an oven to 220°C. Lightly oil the capsicum and cook cut side up for 5 to 8 minutes, or until it begins to char. Remove from oven and leave to cool slightly, and reduce the temperature to 180°C.
  2. 2
    Meanwhile cook the orzo pasta as per manufacturer’s instructions. Once cooked, drain well and place into large mixing bowl. Add the lemon juice, zest, Tuscan seasoning, oregano, semi-dried tomatoes, half the parmesan cheese and half the pine nuts, and mix well.
  3. 3
    Stuff the peppers with the orzo filling and tear pieces of bocconcini over each stuffed capsicum. Sprinkle over remaining parmesan cheese and extra Tuscan seasoning.
  4. 4
    Return to the oven to cook for 10 minutes, or until cheese has melted. Remove from the oven and garnish with remaining pine nuts and fresh herbs.


  1. 1
    For a vegan friendly option, replace the parmesan and bocconcini with plant-based cheeses.
  2. 2
    Add some cured meats such as salami or prosciutto for an extra dimension of flavour.

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