Stuffed Peppers in the Slow Cooker

Yesterday as I was shopping at the local Turkish supermarket, I noticed that they had some very nice looking red peppers, capsicum, paprika or as they call them Biber. I had quick look around the corner to see if they had any lammhack (lamb mince)! They had, a meal for next weekend formed into my "liddle ol" brain ( I have friends coming from Berlin).

So picked 8 (you are allowed to pick and choose in real Turkish markets) and then went to my favorite butcheress, I bought a good 500g of mince, a large handfull of chops and bits and pieces of lamb and a bunch of fresh mint.

I was in quite a hurry as I had to go out, (Kegeln, World cup, Footy clubs sports weekend), the prep for this took less than 30 mins, so it is a quick meal for the slow cooker.

Ingredients:

8 red peppers (Capsicum)

500g lamb mince

About 4 sundried tomatoes in oil.

500gr of pieces of lamb (any than you can get a hold of)

A bunch of mint

2 boil in the bag rice sachets (300g of rice)

1 jar (680g) of roasted peppers (chopped)

1 tin of large butter beans

1 large red onion (thats all I had) chopped

100 gr of diced smoked speck(smoked bacon bits)

2 table spoon of oil.

400ml of vegetable stock (marigold)

2  large cloves of garlic (chopped)

2 tea spoons of tomato paste

A good tablespoon of dried vegetables ( Suppengrün)

Seasoning  (dried, rosemary, oregano, coriander, parsely, pepper, salt and mint all ground to a powder in a grinder)

A few chopped  fresh rosemary needles

Pinch of sea salt

Pinch of  pepper

A good pinch of smoked paprika powder

Method.

Pop the peppers into water to clean the dust and dirt off, slice tops off and remove seeds and white pith.

while your doing this,

Boil 2L of water with  a little salt, add 2 sachets of rice (I used Müllers Jasmin). boil for less than the ten minutes on the packet you want the rice to still have bite.

and at the same time.

Put half of the chopped onion and half the garlic into a sauce pan with a table spoon of oil, sauté until translucent, add the mince and brown, add the tomato paste and the sundried tomatoes, 2 tablespoons of the roasted peppers, a desert spoon of of the mixed ground herbs, the smoked paprika,

While this is happening.

Sauté the rest of the onions in the remainder of the oil with the the smoked speck and garlic, add the pieces of lamb and bones, brown, add the chopped rosemary, transfer all to the slow cooker add a good pinch of the seasoning. add the chopped roasted peppers (mine had a couple of roasted garlic cloves in with it), the dried veg, add the tin of beans and a small handfull of chopped mint.
Add the rice to the mince mixture and stir well together add some fresh chopped mint, adjust seasoning to taste.

Fill the mixture into the Peppers.

 and place them into the slow cooker on top of the stuff at the bottom. They should be a tight fit. Now add the vegetable stock.

Put the lid on , temperature low, time 4 hours. Go out and enjoy yourself. when you get home to the smell of fresh cooked food, lift the lid and you have:

I had a one just by itself with a bit of the "stew" from the base when I got in 7 hours later (my SC is a cuisinart and switches to keep warm once it reaches its cooking time).

I really did enjoy it.

Thanks

Dick