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Recipe: Stuffed red capsicum

Stuffed red capsicum with brown rice, cumin, tomato and grated ginger garnished with a classic vinaigrette prepared by our Foundation students.


Serves 1-2

  • 1/3 cup brown rice
  • 1 tablespoon oil
  • 75 g onion, brunoise 
  • 1 clove garlic
  • 1 teaspoon cumin seeds
  • pinch cayenne
  • lemon juice
  • 50 g tomato concassé
  • 1 teaspoon fresh thyme, chopped
  • 1 knob ginger, peeled, grated
  • salt and pepper
  • 1 red or green capsicum
  • extra oil for grazing
  • 1 tablespoon butter
  • Optional: Mushrooms


  • Char capsicum on gas knob. Do not over-cook. Remove skin carefully
  • Cook the rice by boiling and drain. 
  • Heat a fry pan. Add oil. Sweat onions and garlic until translucent, add cumin seeds and cayenne. 
  • Stir in cooked rice, remove from the heat. Stir through lemon juice, tomato concassé, thyme and grated ginger. Season with salt.
  • Cut the top of the capsicum and remove the seeds and pith. 
  • Fill capsicum with rice stuffing and brush the skin of the capsicum with oil. Add a knob of butter on the rice stuffing and season with freshly ground pepper. 
  • Place in a baking dish, lined with baking parchment. Bake at 180 degree C until capsicums are soft.  

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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