herby stuffed peppers

Preparation time 20 minutes

Cooking temperature low

Cooking time 4–5 hours

Serves 4

4 different coloured peppers

100 g (3½ oz) easy-cook brown rice

410 g (13½ oz) can chickpeas, drained

small bunch of parsley, roughly chopped

small bunch of mint, roughly chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

½ teaspoon smoked paprika

1 teaspoon ground allspice

600 ml (1 pint) hot vegetable stock

salt and pepper

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Cut the top off each pepper, then remove the core and seeds.

Mix together the rice, chickpeas, herbs, onion, garlic, paprika and allspice with plenty of seasoning. Spoon the mixture into the insides of the peppers, then put the peppers into the slow cooker pot.

Pour the hot stock around the peppers, cover with the lid and cook on low for 4–5 hours or until the rice and peppers are tender. Spoon into dishes and serve with salad and spoonfuls of Greek yogurt flavoured with extra chopped herbs, if liked.

For feta-stuffed peppers, make the recipe as above, but use 100 g (3½ oz) crumbled feta cheese, 40 g (1½ oz) sultanas, a small bunch of chopped basil and ¼ teaspoon ground allspice instead of the chopped parsley, mint, paprika and allspice.