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!

Ingredients:

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

Directions:

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.

Verdict:

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