Mushroom Stuffed Capsicums With Sugo


Try making these delicious stuffed capsicums for your next dinner party

Prep time:15 mins

Cook time:74 mins

Serves: 4


  • 1 tablespoon olive oil, plus extra for brushing
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 4 medium mushrooms, finely chopped
  • 1 cup long grain rice
  • 2 cups vegetable stock
  • 2 tablespoons grated parmesan cheese
  • 4 yellow or red capsicums
  • 1 cup boiling water
  • 2 cups Leggo’s Sugo - Italian Herbs & Basil


Step 1

Heat oil in a large saucepan, add onion, garlic and mushrooms. Cook for 2-3 minutes, stirring continuously.

Step 2

Add rice and stock, bring to the boil. Reduce heat to a simmer, cover and continue to cook for 12-14 minutes, stirring occasionally, until liquid is absorbed and rice is tender. Remove from heat and stir in parmesan cheese.

Step 3

Meanwhile, cut tops off capsicums and keep intact. Scoop out seeds and membrane and discard. Lightly brush the skin of each capsicum with extra oil. Spoon rice mixture into capsicums and replace tops. Place into a greased baking dish large enough to fit the capsicums.

Step 4

Combine boiling water and Leggo’s Sugo. Pour carefully into base of dish around capsicums. Cover with greased aluminium foil and bake in a preheated oven at 180°C for 30 minutes. Remove foil and bake a further 30 minutes. Spoon a little of the sauce onto serving plates and place a capsicum in the centre.

Tasty Tip!

Serve with fresh flat leaf parsley and shaved parmesan cheese.

Mushroom Stuffed Capsicums With Sugo
Average user rating:
  • 5

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