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Slow Cooker Herby Stuffed Peppers

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Low Sodium / Suitable for Diabetics / Healthy heart recipe / Vegetarian / Vegan / European

Slow Cooker Herby Stuffed Peppers

Serves: 4

Preparation time: 20minutes

Cooking time: 5hours

Submitted by: Volunteer - Eddie Ockwell


4 Different coloured peppers
100grms Easy Cook Rice
410grms Chickpeas (drained)
Small bunch each of Mint and Parsley (roughly chopped)
1 Onion (finely chopped)
2 Garlic cloves (finely chopped)
Half tsp Ground Paprika
1 tsp Ground Allspice
600mls Hot vegetable stock
Salt and pepper to taste

Greek yogurt and extra herbs to serve



1. Cut the top off each of the peppers and remove the core and seeds

2. Mix together the rice, chickpeas, herbs, onion, garlic, paprika and allspice with plenty of seasoning

Spoon the mixture into the insides of the peppers.

3. Put the peppers into the slow cooker pot

4. Pour the hot stock around the peppers. Cover with the lid and cook on low for 4 to 5 hours or until the rice and peppers are tender

Serving suggestions

Spoon into dishes and serve with Greek yogurt flavoured with extra chopped herbs, if liked

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