VEGETARIAN STUFFED CAPSICUMS

SERVINGS: 6

SERVINGS CALORIES: 430 cals per serving

INGREDIENTS:

• 1 Onion (diced)

• 1 tablespoon Olive Oil

• 2 cloves Garlic (diced)

• 400 grams Tin Tomato Puree

• add pinch Dried Oregano

• 2 cups Rice (cooked)

• 400 grams Tin Lentils (drained)

• 2 tablespoons Sun-Dried Tomato Pesto

• 2 tablespoons Flat-Leaf Parsley (chopped, plus extra to serve)

• 2 Spring Onions (finely sliced)

• 6 Large Capsicums (various colours)

• 3 Bocconcini Balls (sliced in half)

INSTRUCTIONS:

1. Cook onion in olive oil over medium heat until softened, then add garlic and cook for 1 min more until fragrant. Add tomato puree and oregano and stir to combine. Pour into slow cooker pot.

2. Place rice, lentils, pesto, parsley and spring onion in a large bowl and mix to combine. Stuff capsicums with mixture and place in slow cooker snugly side by side. Cook on low for 8 hours or high for 4 hours.

3. Place cheese on top of each capsicum and keep cooking for 10 mins until melted.

4. Serve topped with extra parsley and a side salad.