Normally, I would bake stuffed peppers in the oven with a layer of cheese on top just like this simple recipe with minced beef, onions and cherry tomatoes. This time round, I decided to make a one dish meal out of red peppers and hence used a mix of brown and red rice to bulk up the filling and then cooked the peppers in my slow cooker. After 2 hours of slow cooking, these stuffed peppers came out beautifully without falling apart or turning mushy. So pleased with them! 🙂
Stuffed Peppers with Salsa Rice and Chicken
Ingredients (serves 4)
4 large red peppers, slice off tops & remove seeds
sea salt & freshly ground black pepper
lime wedges as garnish
olive oil for greasing slow cooker pot
60g brown and/or red rice, steamed with 150ml water
100g cooked chicken meat, shredded
120g canned red kidney beans, rinsed & drained
50g cheddar cheese, grated
2 tomatoes, finely chopped
1 red onion, finely chopped
2 green chillies, seeded & finely chopped
handful of coriander leaves, finely chopped
juice from 1 lime
1. Brush the base of the slow cooker pot with olive oil.
2. In a large bowl, mix together all the ingredients for the rice mixture and season with salt and pepper to taste.
3. Fill the peppers with the rice mixture and cover with their sliced-off tops. Transfer the peppers to the slow cooker and cook on high for 2 hours until the peppers are tender.
4. Serve with lime wedges on the side.
The soft and tender red peppers imparted a subtle sweetness to the rice mixture that somewhat enhanced its flavour. Sweet peppers, spicy chillies, tangy tomatoes and lime. It was like a Mexican fiesta in the mouth. Enjoy! 😉