Brand SA

The Lucia's Australia Story

An Adelaide institution, Lucia’s has been providing locals and visitors with authentic Italian cuisine for decades. Founded in 1957 by Lucia Rosella, Lucia’s Pizza & Spaghetti Bar began as Adelaide’s first pizza bar, nestled in the heart of the Adelaide Central Market.

What began as a humble eatery driven by a love of food and people has grown into a beloved household name. Over the decades, Lucia’s has remained a proud family business and an enduring part of Adelaide’s food culture—welcoming guests with traditional Italian hospitality and dishes that celebrate the flavours of southern Italy.

From rich, house-made pastas and hand-stretched pizzas to strong, authentic espressos, every meal at Lucia’s is crafted with care and tradition. Today, you can also bring the taste of Lucia’s home with their range of traditional Italian products, including sauces, soups, pesto and olive oil, all made in Australia. Read more about Lucia's Australia here.

View the Discover episode here!

Stuffed Capsicums in Tomato & Dill Sauce

"Lucia’s passata might be born for pasta, but in this dish, it’s the base of a rich, dill-kissed sauce for these Eastern European-style stuffed capsicums - a perfect reminder that good ingredients work across borders – Larissa." 

INGREDIENTS: (serves 4-6)

Sauté Base (for both filling and sauce)
3 carrots, grated
1 onion, diced
4 garlic cloves, minced
½ tsp salt
Olive oil, for cooking

Method:
Sauté carrots, onion, garlic and salt in a generous glug (or three) of olive oil over medium heat until soft and sweet. We’re really looking to tease that sweetness out of the vegetables. Divide the mixture in half and set aside - half is for the filling, half for the sauce.

Filling
500g beef mince
1 cup cooked white rice (I use ready-cooked rice in a pinch!)
½ of the sautéed vegetable mixture
1½ tsp salt
1 TBS paprika
1 TBS ground coriander
Cracked black pepper, to taste

Method:
Combine all ingredients in a large bowl. Mix well until evenly combined.

Tomato & Dill Sauce
Remaining ½ sautéed vegetable mixture
2 tbsp tomato paste
700g Lucia’s passata
2 cups (500ml) good quality beef stock
2 bay leaves
1 tsp salt
1 tsp smoked paprika
2 tbsp fresh dill, chopped

Method:
Add tomato paste to the sautéed veg and cook for 2-3 minutes, or until the paste deepens in colour. Stir in passata, beef stock, bay leaves, salt, paprika and dill. Simmer gently for 5-10 minutes to develop flavour.

Assembly
6–8 medium-sized red and yellow capsicums (green are fine, but less sweet)
Sour cream and extra chopped dill, to serve
Optional: lemon wedges or crusty bread

Method:
1. Choose evenly sized capsicums for consistent cooking. Slice the tops off and remove the seeds. I like to keep the capsicum tops to put on as little ‘lids’
2. Fill each capsicum with the beef and rice mixture.
3. Nestle them snugly into a deep baking dish. Pour the sauce around (not over) the capsicums.
4. Cover tightly with foil and bake at 180°C for 30 minutes. Uncover and bake for another 15 minutes, or until the capsicums are tender and lightly blistered. The sauce should also reduce slightly - you’ll end up with a beautiful, rich tomato and dill sauce.

To Serve:
Spoon the sauce around each capsicum and top with sour cream and chopped dill. Add lemon wedges or crusty bread for extra comfort factor. Enjoy!