Preparation time is 20minutes
Cook time is 4hours
Total time is 4hours 20minutes
Serve is for 4 people
Estimated cost per serve is 8.13 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4 capsicum
- 2 1/3 cup boiling vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 100grams easy-cook brown rice
- 410grams can chickpeas, drained
- 1 bunch parsley, roughly chopped
- 1 bunch mint, roughly chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2teaspoons smoked paprika
- 1teaspoons ground allspice
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Cut the top off each pepper, then remove the core and seeds.
Step 2 of 3
Mix together the rice, chickpeas, herbs, onion, garlic, paprika, allspice and plenty of salt and pepper in a bowl. Spoon the mixture into the peppers, then put the peppers into the slow cooker pot.
Step 3 of 3
Pour the hot stock around the peppers, cover with the lid and cook on low for 4-5 hours or until the rice and peppers are tender. Spoon into dishes and serve with salad and spoonfuls of Greek yoghurt flavoured with extra chopped herbs, if liked.
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