Slow Cooker Mediterranean Stuffed Peppers

Slow Cooker Mediterranean Stuffed Peppers

Slow Cooker Mediterranean Stuffed Peppers
Slow Cooker Mediterranean Stuffed Peppers

"These Slow Cooker Stuffed Peppers are truly a taste of the Mediterranean! With artichoke hearts, olives, creamy feta and a hint of red chilli. Beautiful! Stuffed peppers are one of my go to lunch options to take to work. They are so much more interesting than a salad or a sandwich and, if you have a microwave in your workplace, easy to reheat. If you are looking for a warm lunch in the winter then these totally fit the bill. Whilst also bringing you a taste of the warmer Mediterranean to give you a little nostalgia for summer! Of course they are also great in summer months, when you want a light meal. I tend to make a couple of portions of these slow cooker Mediterranean stuffed peppers and then take them to work over a couple of days. They will last up to 3 days in the fridge. "

Serves1 Person

Preparation Time15 min

Slow Cooker Time LOW3 hr 30 min

Cooking MethodSlow Cooker


  • 25 grams artichoke hearts, sliced
  • 25 grams olives, black or green, sliced
  • 20 grams onion, diced
  • 1 teaspoon oregano
  • 2 medium sized peppers (capsicum) – around 500g total weight before de-seeding.
  • 150 grams chicken mince
  • 1 clove garlic, crushed
  • 1 red chilli – thinly chopped
  • 1 lemon - juice only
  • 30 grams brown rice (uncooked weight)
  1. Firstly, cook the brown rice. Wash in a bowl and drain – repeat a couple of times to remove any residue. Place in a small saucepan with 60ml water, bring to the boil and reduce the heat to low. Cover and cook for around 20 minutes until all the water has been absorbed.

  2. Mix the rice and all other ingredients apart from the peppers and feta in a large bowl. Mix together well and season with salt and a generous amount of pepper.

  3. Cut off the top of the peppers and remove all the seeds so they are hollow. Place the stuffing mixture inside.

  4. Place standing up in a slow cooker and cook on high for 2-3 hours or low for 4-5 hours. When cooked scatter the feta cheese over the top and serve!

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