Waterline Place, Williamstown, VIC.

Winter Warmer Recipe


Red capsicum filled with meat and rice. Waterline Place, Williamstown VIC. A community by AVJennings.

This is a super healthy and really easy dinner recipe with fantastic flavours. The bell peppers are stuffed with a mince and rice mixture, then boiled with the lids on until the peppers are tender, and the rice and beef and fully cooked. A classic recipe that is filling, delicious, and perfect for the entire family.


6 Capsicums (any colour)

250g minced beef

6 tablespoons long grain rice

1 onion

3 cloves garlic

1 tablespoon tomato puree

2 bay leaves

½ teaspoon salt

⅛ teaspoon black pepper

1 teaspoon dried Italian herbs

4 cups beef stock/broth
1 tablespoon vegetable oil



Rinse the peppers with cold water, then cut the top in the shape of a lid and deseed the peppers.

Arrange the peppers in a pot, making sure they are close together / not much space around them.

In a separate pan, heat up the oil on a medium heat.

Peel and chop the onion, and sauté it gently until it softens.

Peel and chop the garlic and add it to the pan, and sauté for a further 30 seconds.

Add the ground beef and use a wooden spoon to break it into pieces. Cook the beef until browned, and the water evaporates.

Rinse the rice with cold water, then add it to the pan together with the seasoning and herbs.

Stuff the peppers, dividing the beef mixture evenly.

Add the beef stock to the pot, making sure the peppers are nearly covered with broth, and pour some broth inside the peppers too.

Place each pepper lid back on the peppers, add the tomato puree and bay leaves to the broth, and cover the pot with a lid. Leave to cook until the peppers are tender, but still holding shape, and the rice and beef are cooked through – 20-25 minutes approx.

Garnish with fresh parsley or coriander.

That's it! A delicious dinner that is filling and healthy and can be enjoyed all year round.


Recipe Notes:

Add one tablespoon of rice for each pepper used. Cook the peppers until tender, but still hold their shape. It is crucial to have the peppers cook on a low to medium heat, otherwise the filling will overflow. Having the lid on means the peppers will become tender a lot quicker, so I do recommend using one.

When you pour the broth in the pot, pour some over the peppers too, before putting the lids on, the stock will help the rice cook properly. Add enough broth to nearly cover the peppers, a lot of the liquid will just evaporate during cooking, so at the end there is not much left.