Description
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!
Ingredients
- 30 grams Brown Rice, Uncooked
- 60 milliliters Water, For Cooking The Rice
- 150 grams Chicken Mince
- 25 grams Artichoke Hearts, Sliced
- 25 grams Black Or Green Olives, Sliced
- 20 grams Onion, Diced
- 1 teaspoon Oregano
- 1 clove Garlic, Crushed
- ¼ whole Red Chilli, Thinly Chopped
- ¼ whole Lemon, Juice Only
- 500 grams Red Or Orange Peppers (2 Large)
- 25 grams Feta
Preparation
Prepare the brown rice. Wash in a bowl and drain, then repeat a couple of times to remove any residue. Place in a small saucepan with water, bring to the boil and reduce heat to low. Cover and cook for around 20 minutes until all the water has been absorbed.
Mix rice and all other ingredients (except peppers and feta) in a large bowl. Mix well and season with salt and a generous amount of pepper.
Cut off the top of the peppers and remove all the seeds so they are hollow. Place the stuffing mixture inside.
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!
