Half a red capsicum, cut in half vertically. Capsicum is stuffed with savoury mince and feta. It sits on a white enamel plate with a black edge with a side salad and black and gold cutlery.
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Hungry for something hearty and bursting with flavour? Look no further because we’ve got a winner on our hands – Stuffed Capsicums with Savoury Mince and Feta. Vibrant capsicums generously filled with a gluten-free savoury mince and topped off with creamy feta cheese. It’s a combo that hits all the right notes. A filling side dish or light main meal.

Stuffed Capsicums with Gluten-Free Savoury Mince & Feta

Prep Time 15 minutes
Cook Time 50 minutes
Course Dinner, Main Course, Side Dish
Servings 6


  • 6 small capsicums
  • 50 g feta crumbled
  • 25 g grated Parmesan
  • salad to serve


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 500 g beef mince
  • 1 carrot thinly sliced
  • 100 g button mushrooms sliced
  • 1 celery stalk thinly sliced
  • 400 g can gluten-free diced tomatoes
  • cup water
  • 1 gluten-free beef stock cube
  • 1 tablespoon gluten-free tomato paste
  • 1 tablespoon gluten-free BBQ sauce
  • 1 tablespoon gluten-free Worcestershire sauce


  • Preheat oven to 200°C.
  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 2 minutes or until onions have softened but not browned.
  • Add mince and cook, stirring until browned and broken up, about 7 minutes.
  • Add carrot, mushrooms and celery and cook, stirring for a further 2 minutes. Then add remaining ingredients and stir to combine. Bring to the boil, cover and reduce heat to medium-low. Simmer gently for 20 minutes.
  • Slice capsicums in half vertically and remove seeds and membrane. Arrange capsicum halves on a large baking tray.
  • Fill capsicums with savoury mince. Sprinkle with feta and Parmesan. Bake in preheated oven for 30 minutes or until capsicum has softened and cheese has melted and browned. Serve immediately with salad.
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