Slow Roasted Stuffed Capsicum Recipes

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

STUFFED CAPSICUMS OR RED BELL PEPPERS

Steps:

• Preheat oven to 180.C.
• Remove tops from capsicums, discarding seeds and membrane.
• Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
• Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
• Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
• Stir in sour cream, herbs and rice.
• Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.

SLOW-ROASTED STUFFED CAPSICUM

Steps:

• Preheat the oven to 160ºC, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
• Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
• Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.