Slow Cooker Stuffed Peppers

Mon, 17 April 2023

Ingredients:

· 6 red peppers (4 if large)

· 1 white onion, diced

· 1 tin of tomatoes

· 380g minced beef or lamb

· 1 pack of microwave rice

· 2 cloves of garlic, crushed

· 1 bunch of fresh coriander, finely chopped

· 1 tsp of ground cumin

· 1 tsp of ground coriander

· ½ tsp ground cinnamon

· ½ tsp ground cardamom

· Salt and pepper

· Salad dressing: 2 tbsps of tahini, 3 tablespoons water, more if needed, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon maple syrup1 small garlic or honey, 1 garlic clove (grated)

· Salad ingredients: Spinach, mixed seeds, dried fruit (optional), 1 red onion (thinly sliced)

 

Method:

1.      Prepare your peppers by cutting off the tops, removing the seeds, and poking a few holes in the bottom to help the juice escape.

2.  Combine the minced meat, rice, coriander, garlic, and spices in a large mixing bowl. Season well with salt and pepper. Mix the ingredients together well using clean hands.

3.      Stuff each pepper with the meat mixture and pop the lids back on top.

4.      Pour the tinned tomatoes into the bottom of your slow-cooked or large casserole dish and top with half a tin of water. Season well with salt and pepper.

5.      Carefully place the peppers into the pot and put a lid on top.

6.      If using a slow cooker, cook on high for three hours. If cooking in a casserole dish, cook over low heat for four hours until the peppers are soft and the juices from the meat run clear when poked with a fork.

7.      Combine all of the ingredients for the salad dressing in a mixing bowl and whisk to combine until you get a smooth sauce. Mix in salad leaves, mixed seeds, and finely sliced red onion.

8.      Serve with flatbreads to mop up the juices and a generous helping of salad.