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Barbecued stuffed capsicums with lentils and feta

Barbecued stuffed capsicums with lentils and feta

Total Time
20 min
10 min
10 min
Vegetarian stuffed capsicums are super simple to make. Stuff with our lentil and feta mix, pop in the oven and enjoy a great tasting and filling mid-week meal.


Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Reduced fat feta cheese

100 g, crumbled

Firm tofu

150 g, grated

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Fresh basil

¼ cup(s), shredded, extra leaves to serve

Red capsicum

2 medium, cut in half crossways

Yellow capsicum

2 medium, cut in half crossways

Fresh red chilli

1 whole, thinly sliced, to serve

Oil spray

2 x 3 second spray(s)


  1. Combine lentils, feta, tofu, lemon rind, lemon juice and basil in a large bowl. Season with salt and pepper.
  2. Cut capsicums in half crosswise. Carefully scoop out seeds and membrane. Cut a small slice from the base of each piece to help it sit flat, if necessary. Spoon lentil mixture into capsicums.
  3. Preheat a chargrill or barbecue on medium-low heat. Place a piece of foil on chargrill. Lightly spray capsicum with oil. Place capsicum on foil and cook, covered, for 6-8 minutes or until tender. Serve topped with fresh baby basil leaves and chilli.


SERVING SUGGESTION: Sliced long fresh red chilli and baby rocket leaves.