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The Kitchen

Biltong/Jerky and Spice Rub Stuffed Capsicums



  • 3 – 4 medium sized capsicums (also sometimes called bell or red peppers), sliced in half lengthways with seeds removed
  • 1 cup beef jerky or biltong, chopped
  • 1 cup cooked quinoa or rice (you can use any type of grain or rice or a mixture of quinoa and rice)
  • 1 medium onion, finely chopped
  • 1 cup diced fresh tomatoes
  • ½ cup black beans (optional)
  • Spice rub (check out Djays great range of rubs and spice mixes)
  • Shredded cheese (eg cheddar, tasty cheese, mozzarella)
  • Olive oil
  • Freshly chopped parsley for garnish (optional)



  • Preheat oven to 1900
  • Heat 1-2 tablespoons olive oil in a pan and sauté chopped onions until translucent and soft.
  • Add the chopped jerky and cook for a few minutes.
  • Combine the sautéed mixture with the cooked rice/quinoa and the diced tomatoes. Add black beans now too if you’re using them.
  • Season generously with your favourite spice rub.
  • Line an oven tray or dish with baking paper and place capsicum halves into dish.
  • Fill each half with some of the mixture, pressing down to secure it.
  • Drizzle with a little olive oil and cover dish with foil (shiny side down).
  • Bake for about 25 – 30 minutes until the peppers are tender.
  • Remove foil, sprinkle peppers with shredded cheese and bake for a further 5 – 7 minutes until cheese has melted. Alternatively, you can put the peppers under the grill to melt the cheese, but remember to watch them closely to avoid burning!
  • Garnish with freshly chopped parsley and serve immediately.


These spicy biltong stuffed capsicums are a great all-in-one meal and are super easy to make.  The whole family will love them, and remember, your choice of spice rub will dictate whether the dish has a fiery kick, a subtle smokiness or a gentle hint of warmth.  Choose your favourite and enjoy!

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