SLOW-COOKER STUFFED CAPSICUMS
SLOW-COOKER STUFFED CAPSICUM
700ml jar of passata
1 brown onion, finely chopped
2 garlic cloves, crushed
3 cups cooked brown rice (or quinoa)
2 zucchini, diced
150g feta, crumbled
1/4 cup kalamata olives, sliced
4 large red capsicums
1/4 cup basil leaves, finely chopped
In a 5L slow-cooker, place passata, onion, garlic and 1/2 cup water. Season.
Combine cooked rice with zucchini, fetta, olives and basil in a large bowl. Season.
Cut the top from capsicums and empty contents of each capsicum. Fill back up with rice mixture. Replace capsicum tops to cover filling.
In the passata mixture, stand capsicums upright. Cook, covered, on high for 3 1/2 hours.
Serve with extra basil.
Calories 519, Fat 12.7 grams, Saturated Fat 5.9 grams, Fiber 6.2 grams, Protein 17.7 grams, Cholesterol 33 milligrams, Sodium 574 milligrams, Sugar 12.4 grams, Carbs 86.6 grams