Stuffed Peppers

Name: Stuffed Peppers
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 2 tbsp garlic-infused olive oil; 1 red onion, finely chopped; 250 ml/9 fl oz/1 cup Vegetable Stock or ready-made stock, boiling; 250 ml/9 fl oz/1 cup bottled tomato sauce, boiling; 40 g/1½ oz pine nuts, coarsely chopped; 1 small handful of basil leaves, chopped; 1 garlic clove, finely chopped; 2 tbsp chopped parsley leaves; 55 g/2 oz/heaped ⅓ cup currants or raisins; 2 tbsp tomato purée; 2 tbsp chopped mint leaves; ½ tsp ground cinnamon; 4 large red peppers, tops cut off and reserved, and deseeded, that will fit upright in the slow cooker; 120 g/4¼ oz/½ cup easy-cook white or brown rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 tbsp garlic-infused olive oil
1 red onion, finely chopped
40 g/

Main course
Gluten-free
Vegan

Method

Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the onion and fry, stirring, for 2 minutes. Add the pine nuts and garlic and fry for a further 1–3 minutes until the pine nuts are golden.

Transfer the mixture to a large bowl. Add the rice, stock, currants, tomato purée, p