Slow cooker stuffed peppers recipe

  • Serves 4
  • 12 mins to prepare and 3 hrs and 30 mins to cook
  • 549 calories / serving
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Slow cookers are great for preparing vegetarian recipes, and these stuffed peppers are perfect for a veggie feast. Packed with mushrooms, feta and oregano, and served with a drizzle of vibrant green watercress and walnut pesto, this easy vegetarian recipe is a real crowd-pleaser.

  1. In a large frying pan, heat the oil over a medium heat and cook the onion for 3-4 minute, until softened.  Add the mushrooms and cook for another 4-5 minutes, until softened. Stir in the kale and stir-fry for 1 minute, or until starting to wilt.
  2. Remove the pan from the heat and add the chestnuts, mashing in the pan using a fork.
  3. Sprinkle over the crumbled feta, oregano and mix together well. Season to taste.
  4. Slice the tops of the peppers, set aside. Seed the peppers, then divide the mushroom and chestnut mixture equally between them, pressing down into the cavity.
  5. Stand the peppers in the dish of a slow cooker and replace the tops. Set the slow cooker to low and cook for 5-5½ hours, until the peppers are soft.
  6. Meanwhile, make the pesto: in the small bowl of a food processor, blitz the watercress with the nuts, until the nuts are broken down. Add the olive oil and lemon juice, season, then process again until nearly smooth.  Add a little water if you prefer a looser consistency. Serve the peppers with a drizzle of pesto.

Tip: The stuffing can be made in advance and stored in the fridge.

See more Slow cooker recipes

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  • Ingredients

  • 1 tbsp olive oil
  • 1 red onion, peeled and chopped
  • 250g (8oz) chestnut mushrooms, chopped
  • 75g (3oz) shredded kale
  • 1 x 180g pack chestnuts
  • 75g (3oz) feta, crumbled
  • large pinch dried oregano
  • 4 large red peppers
  • For the pesto

  • 50g (2oz) watercress
  • 30g (1oz) walnut pieces
  • 25g (3/4oz) hazelnuts
  • 100ml (3 1/2fl oz) extra-virgin olive oil
  • 1/2 lemon, juiced
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  • Energy 2275kj 549kcal 27%
  • Fat 43g 61%
  • Saturates 8g 39%
  • Sugars 17g 19%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 31.1g Protein 10.5g Fibre 8.4g


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