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SERVINGS CALORIES: 430 cals per serving


  • 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)


  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.

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