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Slow-Cooker Stuffed Capsicum
A Lambert Produce Recipe

Slow-Cooker Stuffed Capsicum Recipe

Make our Slow-cooker Stuffed Capsicums in advance for an easy on-the-go lunch with tonnes of flavour!





  • 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


1. In a 5L slow-cooker, place passata, onion, garlic, and 1/2 cup water. Season with salt and pepper.

2. In a large bowl, combine cooked rice with zucchini, feta, olives, and basil. Season with salt and pepper.

3. Cut the top from each capsicum and remove the seeds and membranes. Fill each capsicum with the rice mixture. Replace the tops to cover the filling.

4. Stand the filled capsicums upright in the passata mixture in the slow cooker. Cook, covered, on high for 3 1/2 hours.

5. Serve with extra basil.