Easy Low-Carb Stuffed Roasted Capsicums

Warm, satisfying, and full of flavour, this low-carb stuffed capsicum recipe is perfect when you want a nourishing, hearty meal that doesn’t weigh you down. Fresh herbs, juicy cherry tomatoes, and protein-rich beef make each bite intentionally wholesome.

Simple yet satisfying, this recipe balances flavour and nutrition. The roasted capsicums stay tender but firm, while the savoury beef and tomato filling is fragrant and lightly saucy. Top with a sprinkle of cheese for extra indulgence or leave it out for a clean, low-carb option.

Ingredients

4 red capsicums

1 tbsp olive oil

500g beef or pork mince

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tsp dried basil

1 tsp smoked paprika

Salt & black pepper, to taste

150g cauliflower rice

200g cherry tomatoes, roughly sliced

Grated cheese (optional, for topping)

Parsley to garnish (optional)

Method

1. Preheat: Set the oven to 180°C (fan).

2. Cook the Filling: Heat the olive oil in a skillet or saucepan. Add the beef mince and cook until browned. Season the mince with garlic powder, onion powder, dried oregano, dried basil, smoked paprika, and a pinch of salt and black pepper. Add the roughly sliced cherry tomatoes and cook for 5 minutes, gently pressing them with the back of a spoon so they release their juices and create a lightly saucy mixture. Stir through the cauliflower rice and remove from heat.

3. Prepare the Capsicums: Slice the tops off the capsicums and remove the seeds. Spoon the cooked filling evenly into each capsicum. Top with grated cheese if desired.

5. Bake: Place the stuffed capsicums upright in a baking dish and bake for 30–35 minutes, until the capsicums are tender and the cheese is golden.

6. Serve: Allow to cool slightly, garnish with fresh parsley, and enjoy a hearty, nourishing meal.

Nutrition Snapshot (Approx.)

(Per Serve)

Calories: ~317 kcal

Protein: ~37 g

Fat: ~14 g

Carbohydrates: ~9 g

Fibre: ~4.5 g

Key Nutrients: Vitamin C, Vitamin A, Iron, Potassium, Fibre

Nourish Pairing Options

Fresh side salad - cucumber, rocket, and cherry tomatoes tossed in a light lemon vinaigrette

Roasted vegetables for extra warmth, texture, and fibre

Lightly sautéed or roasted asparagus for a clean, vibrant side that complements the flavours perfectly

Serve warm, letting the flavours settle in the capsicums. Garnish with parsley for freshness. Store leftovers in the fridge for 2–3 days for an easy ready-to-go meal.