Over the years, I’ve stuffed capsicums with all sorts of fillings, my go-to being left over bolognaise mince. However, I love this meat and gluten-free option which is packed with flavour, thanks to the addition of pesto and Italian herbs.
It’s super easy to prepare, and cooks itself in a slow-cooker.
Ingredients:
- 4 large or 6 medium red capsicums
- 700 ml jar of tomato passata
- 2 Tbsp basil pesto
- Approx. half of a 375gm tub of ricotta
- 1 x 250gm packet of microwave brown rice
- 2 x Tbsp of finely grated cheese (parmesan or another type of hard cheese)
- 1 x Tbsp dried oregano
- Salt and ground black pepper to season
Method:
- Cut the capsicums in half so top and bottom are separated. Remove the seeds and membranes from inside.
- In a mixing bowl, combine the rice, pesto, ricotta, cheese, and oregano and season to taste.
- Fill capsicums with rice filling and stand up in slow cooker.
- Gently pour passata around capsicums
- Cover the slow cooker with lid and cook on low for 4-6 hours, or until capsicums are soft.
- Serve with passata sauce and cheese grated over the top.
TIP: For meat-lovers, add crispy bacon pieces to the rice filling. You can also change up the type of rice you use. There are so many delicious rice combos available in quick-cook packets, from brown to red, black and white, as well as combos with quinoa and other grains. The choice is yours!
