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Stuffed Tomatoes And Capsicums
INGREDIENTS:
4 red capsicums (tops removed and kept, and insides cleaned out/de-seeded)
6 ripe tomatoes (tops removed and kept, and insides scooped out)
500g 5 star/lean beef mince
1/2 cup of raw rice of choice – I used basmati
4 garlic cloves – finely chopped
1 small brown onion – finely diced
1/2-1 cup of grated Parmesan (or cheese of choice)
1/2 cup of parsley – finely chopped
1-2 tbsp of oregano (I used dried)
1-2tbsp of paprika
400g can of diced tomatoes
Heavy drizzle of olive oil
1/2-1 cup of water or liquid stock of choice
Sea salt to taste
Cracked pepper to taste
METHOD:
Mix all ingredients (except for hollowed capsicums, tops, tomatoes, water/stock and diced tomatoes) in a big bowl.
Fill each tomato and capsicum 3/4 to full with mixture.
Place into slow cooker so that they are all sitting up nicely and won’t fall down during cooking.
Put all tops back and on.
Pour water or liquid stock in bottom of SC (just enough to cover the bottom).
Pour can of diced tomatoes in between and slightly on top of the stuffed capsicums and tomatoes.
Cover and cook on low for 8 hours.
NOTE:
you can pulse and add the scooped insides of the tomatoes to the filling mixture, or discard. I personally added 3 of the tomato insides, and discarded the other 3.
3. ROAST POTATOES IN THE SLOW COOKER
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