Capsicums Stuffed with Kidney Beans and Feta

Not a fancy dish, Capsicums Stuffed with Kidney Beans and Feta is a comfort dish. A dish for cold Friday nights in front of the TV.

Capsicums Stuffed with Kidney Beans and Feta

With the remains of a bag of lentils sitting forlornly on the kitchen bench, I came across a recipe for Capsicums stuffed with Kidney Beans in my pile of hand written recipes saved over years. I am also a sucker for stuffed vegetables. So when this recipe turned up, I knew that I had lunch in the bag.

This isn’t a fancy dish. It is a comfort, homely, family dish that can be served for a quick, warming lunch or with a salad for a dinner eaten in front of the TV.

You might also like to try Stuffed Pimento PeppersBaked Peppers with Cherry Tomatoes, Drying Capsicums for Snacks, or Bhajji, Indian Vegetable Fritters.

Or browse all of our Kidney Bean recipes and all of our Stuffed recipes. Our Capsicum recipes are here. Find some inspiration in our Mid Spring recipes.

Capsicum with Kidney Beans and Feta

Precook kidney beans

Just a reminder that you can pre-cook lentils and beans and store them in zip lock bags in the freezer. It makes cooking dishes with them a synch. You can also soak them, but not cook them, and store them in the freezer, ready for soups and stews etc.

In this recipe the filling can also be cooked before hand and kept in the fridge ready to stuff the capsicums. It could also be frozen to use at a later date.

Capsicum with Kidney Beans and Feta

Capsicum with Kidney Beans and Feta

Capsicum with Kidney Beans and Feta

Capsicums with Kidney Beans and Feta

prep time: 20 mins including 10 mins cooling time for the filling mixture
cooking time: 45 mins if using precooked or canned kidney beans
serves: 4
depending on how you use it.

4 long capsicum
2 Tblspn olive oil
2 medium onion
1 clove garlic
3 tomatoes chopped
450g cooked kidney beans or canned kidney beans
90g black olives, seeded and chopped
2tspn dried rosemary
1Tblspn finely chopped parsley
1/4 cup of extra olive oil

Heat the oven to 180C.

Take the capsicums and find which side forms a nice base for them. Then using a sharp knife, slice a 1 – 1.5 cm wide slit in each capsicum from top to base. Remove the seeds and membranes.

Heat the 2 Tblspn oil in a heavy pan and cook onion and garlic until soft. Add the tomatoes and kidney beans and a tiny splash of water (if needed). Cook until the tomatoes and beans are soft and the mixture is thick. Remove from the heat and cool a little. (Note that this mixture improves in flavour the next day, so you can pre-cook it the day before, ready to stuff those capsicums the following night.)

Add the olives, feta and rosemary. Taste and season with salt and pepper. Mix well.

Fill the capsicums well with the bean mixture. You can ease the edges of the capsicum apart slightly to ensure the capsicum is filled.

Place in a baking dish. Drizzle over the extra oil and cook for 30 mins in the 180C oven or until capsicums are heated through and softened.

Serve with a green salad on the side.

recipe notes
Replace the rosemary with chopped red chilli.


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