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Middle Eastern-stuffed capsicums recipe
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Slow cooker vegetarian stuffed capsicums filled with flavorful rice, currants, and passata.
Ingredients:
  • 8 small red, yellow and green capsicums
  • 250g pkt microwave brown rice
  • 80ml (1 ⁄3 cup) passata
  • 55g (1 ⁄3 cup) currants
  • 2 green shallots, thinly sliced
  • 36.40 gm extra virgin olive oil
  • Greek-style yoghurt, to serve
  • Fresh coriander leaves, to serve
  • Pomegranate arils, to serve
Instructions:
  • Grease the 5.5L slow cooker bowl and line with baking paper. Cut off the tops of the capsicums, discard, and remove seeds and membrane. Arrange the capsicums cut-side up in the slow cooker.
  • In a bowl, mix together the rice, passata, currants, shallot, and 60ml (1⁄4 cup) water. Season generously. Stuff the capsicums with the mixture. Drizzle with oil, cover, and cook on High for 4 hours, or until capsicums are tender.
  • Place the stuffed capsicums on a platter and garnish with a dollop of yogurt, fresh coriander, and sprinkled pomegranate seeds before serving.

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