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Slow cooked stuffed peppers

Check out the recipe for these tasty stuffed peppers

Prep: 12 mins
Cook: 5 hrs 30 mins

Published: May 25, 2022 at 3:48 pm

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
  • 50g Watercress
  • 30g Walnut pieces
  • 25g Hazelnuts
  • 100ml Extra virgin olive oil
  • ½ Lemon juiced

Method

  • Step 1

    Remove the pan from the heat and add the chestnuts, mashing in the pan using a fork.

  • Step 2

    Sprinkle over the crumbled feta, oregano and mix together well. Season to taste.

  • Step 3

    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 4

     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 5

    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.

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