Slow-cooker stuffed capsicums

Cooking Vegetarian Slow-cooker stuffed capsicums

Prepare in advance with this delicious vegetarian meal which can be made in the slow-cooker. Perfect!

Lables: High carb Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place passata, onion, garlic and 1/2 cup water in a 5L slow-cooker. Season.
  2. Combine rice blend, zucchini, fetta, olives and basil in a large bowl. Season. Cut top from capsicums and empty each capsicum. Fill with rice mixture. Replace capsicum tops to cover filling. Stand capsicums upright in passata mixture. Cook, covered, on high for 3 1/2 hours.
  3. Serve with extra basil.

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700ml bottle passata
1 onion, finely chopped
2 garlic cloves, crushed
3 cups cooked brown rice & quinoa blend
2 zucchini, finely chopped
150g feta, crumbled, plus extra to serve
1/4 cup sliced Kalamata olives, drained, rinsed
4 large red capsicums
1/4 cup finely chopped basil leaves, plus extra leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
4:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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