Preparation time is 10minutes
Cook time is 3hours 10minutes
Total time is 3hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, peeled and chopped
- 250grams chestnut mushrooms, diced
- 100grams kale, shredded
- 150grams walnuts, chopped
- 3 cloves garlic, peeled and sliced
- 75grams feta
- 4 large red capsicums
- 4tablespoons pesto
Description
These stuffed peppers make an impressive veggie main course and slow cooking enhances all the flavours in the filling.
Method
Step 1 of 4
Heat the oil in a large pan on medium high heat and cook the onions for 5-6 minutes to soften. Add the mushrooms and cook for 5 minutes. Stir in the garlic and kale and cook for 1 minute then add the walnuts and a tablespoon of water and cook for 2-3 minutes.
Step 2 of 4
Remove the pan from the heat, sprinkle the feta on top and mix well. Slice the bottom of each capsicum so it can stand, cut off the top and scoop out the seeds. Fill each capsicum with the vegetable mix and place the lid back on top.
Step 3 of 4
Stand the capsicums upright in the slow cooker and cook for 3 hours on medium, until the capsicums are tender.
Step 4 of 4
Serve with a drizzle of pesto on each stuffed capsicum and a side salad.
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