Foodie Friday: Enjoy these easy to make and very tasty Pork Stiffed Capsicums any day of the week. It is a simple recipe that can be easily adapted to your family’s taste preferences.

Serves: 4

Time: 10 mins prep, 25 mins cook


  • 4 large Capsicums (any colour you prefer)
  • 200 gms Pork Mince
  • 2 tsp Ground Cumin
  • 1 Garlic Cover (crushed)
  • 50 gms Bulghar Wheat
  • 3 tbsp Low Fat Sour Cream
  • 1 250 ml Vegetable Stock
  • Salt and Pepper to taste (however much you prefer)
  • 1 Handful of Parsley


  1. Slice the capsicum into two and remove the seeds and cores.
  2. Place cut side down on a plate, lightly cover with cling film and cook in the microwave or 3-4 minutes until cooked through, but not so soft they collapse.
  3. Remove from the microwave and arrange in a baking tray.
  4. Cook the pork mince in a pan until starting to brown. Drain off excess fat.
  5. Add the garlic clove to the pan along with the paprika and cumin and a good pinch of salt and pepper.
  6. Stir well to combine, cook for a couple of minutes then add the bulghar wheat and stock.
  7. Stir and bring to a simmer – for approximately 10 minutes.
  8. Preheat the grill to a medium high heat. Stir half the parsley into the pork mixture.
  9. Stuff into the capsicum, then cook for 3-5 minutes until crisp.
  10. Stir the remaining parsley into the sour cream and dollop onto the capsicum to serve.