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Photo of Rice and lentil filled capsicums by WW

Rice and lentil filled capsicums

Total Time
1 hr 10 min
25 min
45 min
There’s no need to get the rice bowls out for this dish. Serve this rustic, spice filled mixture in roasted capsicums. Take off the lid and surprise! - find a delicious dinner inside.


Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Brown rice microwave packet

250 g, (1xpkt)

Moroccan seasoning

2 tsp

Olive oil

1 tbs

Brown onion

1 small, finely chopped


2 clove(s), crushed

Canned diced tomatoes

200 g

Red capsicum

4 medium

Reduced fat feta cheese

120 g, crumbled

Oil spray

1 x 3 second spray(s)

Parsley, continental, raw

30 g, finely chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large deep non-stick frying pan over medium heat. Cook onion for 4 minutes or until softened. Add garlic and seasoning and cook, stirring, for 1 minute or until fragrant. Add tomatoes, rice, lentils and parsley and stir to combine.
  2. Cut a thin slice from base of each capsicum (so they sit flat). Cut tops from capsicums and set aside. Using a spoon, scoop out seeds and membranes. Spoon rice mixture into capsicums. Lightly spray a baking dish with oil. Place capsicums in dish and replace tops.
  3. Bake for 40 minutes or until capsicums are soft. Remove tops. Top with feta and replace tops. Set aside for 2 minutes or until feta softens slightly. Serve.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice.TIP: Choose evenly shaped capsicums so they cook evenly.