Slow cooker recipes

Stuffed capsicums

Baked until soft and sweet and stuffed with lentils, quinoa, fetta, and black olives for a truly impressive meal.
stuffed capsicums
5 Item
3H 45M

Baked until soft and sweet, then stuffed with lentils, quinoa, tomato puree, fetta, and black olives. These stuffed capsicums will be your new go-to vegetarian meal.

Looking for more vegetarian dinner meals?




Heat oil in a large frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add paste, passata, quinoa and stock; bring to the boil. Remove from heat. Stir in lentils, cheese, olives and herbs. Season to taste.


Cut tops from each capsicum; reserve tops. Using a small spoon, scoop out the membranes and seeds. Trim bases level so that the capsicums stand upright in the slow cooker. Divide quinoa mixture among the capsicums; replace the tops.


Place the capsicums into a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 3 hours.

Choose capsicums that are taller rather than wider, so they all fit into the slow cooker. Passata is sieved tomato puree; it is available from supermarkets. Quinoa, pronounced ‘keen-wa’, is the seed of a leafy plant similar to spinach. It has a delicate, slightly nutty taste and chewy texture. It is available from most supermarkets and health-food stores.


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