Slow-cooker stuffed capsicums

Recipes / Vegetarian

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

Recipe «Slow-cooker stuffed capsicums» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 4:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.