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Photo of Julie's Mediterranean stuffed capsicums by WW

Julie's Mediterranean stuffed capsicums

Total Time
50 min
5 min
45 min


Brown onion

1 medium

Crushed garlic

1 tsp

Canned diced tomatoes

1 400g can

Black olives, drained

¼ cup(s)

Sun-dried tomatoes in oil

60 g

Dried herbs

2 tsp

Cooked frozen spinach

100 g

Vegetable stock cube

1 individual

Cooked brown rice

1½ cup(s)

Lemon juice

1 tbs

Red capsicum

4 medium

Reduced fat feta cheese

30 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180℃. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and cook for 30 seconds, or until fragrant. Stir in tomatoes, olives, sun-dried tomatoes, Italian herbs, spinach, stock and half cup water. Season with salt and pepper. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, or until thickened. Stir through rice and lemon, season with salt and pepper, cook until heated through.
  2. Line a baking tray with paper. Spoon rice mixture into capsicums and crumble feta over the top. Bake for 30 minutes or until capsicums are tender.