Bacon & Cream Cheese Stuffed Capsicums
with Garlic Spinach Couscous & Lemon
Calories
:
579 kcalProtein
:
24g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Stuffed capsicums are back on the menu and tonight's ones take a loaded bacon and cream cheese filling, a squeeze of lemon juice and roasts up in the oven to golden perfection. Pile them high on top of a bed of spinach couscous and you'll quickly be making this one the regular!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
½
Brown Onion
2
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Dill
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
1
Lemon
1 sachet
Vegetable Stock Pot
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
Utensils
•Large Frying Pan
•Lid
•Medium Saucepan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Slice each capsicum in half lengthways then remove stem and seeds.
- Place capsicums on a lined oven tray. Brush with olive oil and season with salt and pepper.
- Arrange cut-side up and roast until tender, 15-20 minutes.
2
- When capsicums have 10 minutes remaining, boil the kettle. Thinly slice brown onion (see ingredients). Finely chop garlic. Zest lemon to get a generous pinch, then slice into wedges. Roughly chop dill & bacon.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook onion and bacon, tossing, until golden, 4-6 minutes.
- Transfer to a medium bowl and allow to cool slightly.
3
- Meanwhile, in a medium saucepan, add garlic and cook until fragrant, 1 minute. Combine the boiling water (3/4 cups for 2 people / 1 1/5 cups for 4 people) and stock concentrate and bring to the boil.
- Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
4
- To bowl with bacon, add cream cheese, lemon zest, a squeeze of lemon juice, the dill and half the baby spinach leaves, until combined. Season generously with salt and pepper.
- Remove tray with roasted capsicums from oven and spoon bacon mixture into each capsicum. Return to oven and bake until golden brown, 5-10 minutes.
5
- To pan with couscous, add the remaining baby spinach leaves, a drizzle of olive oil and a squeeze of lemon juice, tossing to combine. Season to taste.
6
- Divide garlic couscous between bowls. Top with bacon, cream cheese and spinach stuffed capsicums. Serve with any remaining lemon wedges. Sprinkle over flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious flavours, with the lemon zest pulling it all together. Some found it bland, suggesting extra seasoning.
- Ease of prep: While some found it quick and simple, others felt it was time-consuming with many steps and bowls to manage.
- Suggestions: Try wilting and chopping the spinach first. Consider increasing cream cheese or adding feta for more flavour.
- Portions: Several mentioned too much spinach compared to other ingredients. Some found it light; others thought it perfect.
- Variations: Some enjoyed it as a side with steak. Others suggested pairing with lamb instead of couscous for a heartier meal.
