Slow Cooker Stuffed Capsicums Recipe

If you're looking for a wholesome, hearty meal that practically cooks itself, then look no further than this delicious Slow Cooker Stuffed Capsicums recipe. Stuffed capsicums, or bell peppers, are not only visually appealing but also incredibly versatile. They can be filled with a variety of ingredients to suit your taste, making them a great choice for vegetarians and meat lovers alike. In this recipe, we’ll guide you through making perfectly tender capsicums filled with a savory mixture of rice, beans, vegetables, and spices. Let’s dive into this flavorful dish that will delight your family and friends!

Ingredients

• 4 large capsicums (bell peppers) - any color (about 1 kg or 2.2 lbs)
• 1 cup (200g) of cooked rice (white or brown)
• 1 can (15 oz or 400g) black beans, drained and rinsed
• 1 cup (150g) corn kernels (frozen or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup (240ml) tomato sauce
• 1 cup (100g) shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

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Instructions

1. Prepare the Capsicums: Start by washing the capsicums thoroughly. Cut the tops off and remove the seeds and membranes. Set them aside.
2. Mix the Filling: In a large mixing bowl, combine the cooked rice, black beans, corn, diced onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Add Tomato Sauce: Pour in half of the tomato sauce into the rice mixture and stir until combined. This will help keep the filling moist during cooking.
4. Stuff the Capsicums: Spoon the filling mixture into each capsicum, pressing down gently to pack it in. Fill them generously, leaving a little space at the top.
5. Prepare the Slow Cooker: Pour the remaining tomato sauce into the bottom of the slow cooker. This will create a flavorful base and prevent the capsicums from sticking.
6. Arrange the Capsicums: Place the stuffed capsicums upright in the slow cooker. If they don’t fit, you can slice a small amount off the bottom to make them stable.
7. Cook: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the capsicums are tender.
8. Add Cheese: In the last 15 minutes of cooking, sprinkle the shredded cheese on top of the stuffed capsicums. Cover and let it melt.
9. Serve: Once cooked, carefully remove the capsicums from the slow cooker. Garnish with fresh cilantro or parsley if desired, and serve warm.

FAQ

1. Can I use other types of rice?

Absolutely! You can use any kind of rice, including wild rice, quinoa, or even cauliflower rice for a low-carb version. Just ensure the rice is cooked before mixing it with the stuffing.

2. How do I store leftovers?

Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just ensure they are completely cooled before freezing.

3. What can I substitute for black beans?

If you're not a fan of black beans, you can substitute them with kidney beans, pinto beans, or even lentils. Each option will bring a unique flavor and texture to your dish!

4. Can I make these stuffed capsicums vegetarian?

Yes! This recipe is already vegetarian, but you can customize it by adding additional vegetables or omitting cheese for a vegan option.

5. What are some serving suggestions?

These stuffed capsicums pair wonderfully with a side salad, guacamole, or sour cream. You can serve them with tortilla chips or over a bed of rice for a complete meal.

Enjoy your cooking adventure with these Slow Cooker Stuffed Capsicums, and don’t forget to share this recipe with friends and family. Happy cooking!