Author: Courtney Symes

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:

1. Cut the capsicums in half so top and bottom are separated. Remove the seeds and membranes from inside.
2. In a mixing bowl, combine the rice, pesto, ricotta, cheese, and oregano and season to taste.
3. Fill capsicums with rice filling and stand up in slow cooker.
4. Gently pour passata around capsicums
5. Cover the slow cooker with lid and cook on low for 4-6 hours, or until capsicums are soft.
6. 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!