Tuesday, August 24, 2010

Slow cooker roast peppers recipe

This made a very easy lunch for us, plus the house smelt delicious. The photo was taken at great haste, balanced on top of the kitchen radio, already semi-chopped for my toddler. It's a tough life being a blogger!


As many peppers as you want to eat and that will fit in your slow cooker without being layered - halved.
(We used 2)
2 cherry tomatoes per pepper, halved
1 clove garlic per whole pepper, minced
Cheese (optional) of any type which takes your fancy
1/2 tbsp olive oil per pepper
1/2 tsp oregano per pepper
Salt and pepper


Lay the pepper halves, skin down, in your slow cooker. Fill with cherry tomatoes and garlic. Drizzle over the olive oil. Sprinkle over the oregano. Cook on High for 2 hours (1 and a half hours is probably fine). Add cheese to the peppers for the final half hour if you feel like it. We used a bit of cheddar. Serve with bread or cous cous to soak up the yummy juices.


A keeper! And toddler approved. I also roasted some chopped aubergine with garlic and lemon juice alongside. Luscious.

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