Hearty, wholesome and a doddle to prepare, these slow roasted red peppers can be left to cook while you get on with other things

Need a slow cooker? Here are the best slow cookers on the market. Alternatively, check out our tried-and-tested review to find the best air fryer.


  • 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


  • 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.