Slow Cooking Sunday – Stuffed Peppers

This is just a quick post put together from a few photos of a meal I cooked earlier this week. Im currently hanging like a bat in a cave after a weekend away camping at the Kent VW show. Living with a VW nut I get dragged along to these things from time to time, and at these events there is no much to do apart from sit around drinking all day.

I know, it is tough for me but sometimes you have to make these sacrifices. I did not take any pictures, so I cannot write up a review on here. If you wish to learn more about the VW scene here is a great post which I starred in my google reader written by the wonderful Vintage Vixen. Oh, and I was dancing to the Birdy Song at three in the afternoon in a field. What? All the hipsters do it, don’t you know!

Back to the food, the slow cooked food no less. I took a recipe for roasted Moroccan Peppers from a book I bought at The Works for £2.50 to base mine on. I have just listed some of ingredients I used and left it up to you to decide how much you wish to add of each. This is such an easy recipe to adapt and could be made with quinoa or bulgar wheat or with feta cheese or with what ever you fancy/have in your cupboard.

Ingredients
2 peppers
cous cous (sorry I did not weigh it, I judged by eye how much I would need for 2 people, maybe google will be more helpful than me?)
1 tsp harissa paste or to taste
juice of 1 lemon
sultanas
sunflower seeds
half a ball of mozzarella (save the rest for homemade pizzas – yum)
spinach

before cooking

Directions
Slice peppers in half and discard seeds and pif.
Boil kettle add water needed to cous cous according to the instructions on the pack.
Mix in harissa paste, lemon juice and whatever else you fancy. I added some spinach as I love my leafy greens, but in hindsight maybe I should have wilted it first in a frying pan or added into the cous cous at the boiling water stage. You live and learn.
Stuff peppers with cous cous mix then layer the cheese slices on top of them and place into slow cooker and cook on high for around 2-4 hours. (I did around 3 hours so the cheese had melted and the peppers were lovely and juicy)
Serve and enjoy!

after cooking

plated up

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