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Slow cooked stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 1tbsp Olive oil
- 1 Red onion peeled and chopped
- 250g Chestnut mushrooms chopped
- 75g Kale shredded
- 180g chestnuts
- 75g Feta cheese crumbled
- dried oregano
- Large red peppers
For the pesto
- 50g Watercress
- 30g Walnut pieces
- 25g Hazelnuts
- 100ml Extra virgin olive oil
- ½ Lemon juiced
Method
- STEP 1
In a large frying pan, heat the oil over a medium heat and cook the onion for 3-4 minutes. Add the mushrooms and cook for another 4-5 minutes, until softened. Stir in the kale and stir-fry for 1 minute.
- STEP 2
Remove the pan from the heat and add the chestnuts, mashing in the pan using a fork.
- STEP 3
Sprinkle over the crumbled feta, oregano and mix together well. Season to taste.
- STEP 4
Slice the tops of the peppers and set aside. Deseed the peppers, then divide the mushroom and chestnut mixture equally between them, pressing down into the cavity.
- STEP 5
Stand the peppers in the dish of a slow cooker and replace the tops. Set the slow cooker to low and cook for 5 to 5½ hours, until the peppers are soft.
- STEP 6
Meanwhile, make the pesto: in the small bowl of a food processor, blitz the watercress with the nuts, until they are broken down. Add the olive oil and lemon juice and season, then process again until nearly smooth.
Add a little water depending if you prefer a looser consistency. Serve the peppers with a drizzle of pesto.
