Slow Cooker Mediterranean Stuffed Peppers
"These Slow Cooker Stuffed Peppers are truly a taste of the Mediterranean! With artichoke hearts, olives, creamy feta and a hint of red chilli. Beautiful! Stuffed peppers are one of my go to lunch options to take to work. They are so much more interesting than a salad or a sandwich and, if you have a microwave in your workplace, easy to reheat. If you are looking for a warm lunch in the winter then these totally fit the bill. Whilst also bringing you a taste of the warmer Mediterranean to give you a little nostalgia for summer! Of course they are also great in summer months, when you want a light meal. I tend to make a couple of portions of these slow cooker Mediterranean stuffed peppers and then take them to work over a couple of days. They will last up to 3 days in the fridge. "
Serves1 Person
Preparation Time15 min
Slow Cooker Time LOW3 hr 30 min
Cooking MethodSlow Cooker
Ingredients
- 25 gram artichoke hearts, sliced
- 25 gram olives, black or green, sliced
- 20 gram onion, diced
- 1 teaspoon oregano
- 2 medium sized peppers (capsicum) – around 500g total weight before de-seeding.
- 150 gram chicken mince
- 1 clove garlic, crushed
- 1 red chilli – thinly chopped
- 1 lemon - juice only
- 30 gram brown rice (uncooked weight)
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Firstly, cook the brown rice. Wash in a bowl and drain – repeat a couple of times to remove any residue. Place in a small saucepan with 60ml water, bring to the boil and reduce the heat to low. Cover and cook for around 20 minutes until all the water has been absorbed.
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Mix the rice and all other ingredients apart from the peppers and feta in a large bowl. Mix together well and season with salt and a generous amount of pepper.
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Cut off the top of the peppers and remove all the seeds so they are hollow. Place the stuffing mixture inside.
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Place standing up in a slow cooker and cook on high for 2-3 hours or low for 4-5 hours. When cooked scatter the feta cheese over the top and serve!