Helen RandellSlow cooked stuffed capsicums review
January 1st 2010 01:32
Even on hot days, coming home to a ready made, slow cooked meal can be a blessing. No need to turn on the oven, or stand outside in the heat at the barbecue. And with this one, you could even eat it cold the next day as a kind of hearty rice salad.
Now, as a general rule, I don't use many pre-packaged sauces or spice mixes, but the McCormick Slow Cookers recipe bases intrigued me. Priced at about $1.50 they're not bad value, and althogh I am sure they have a higher salt content than what I would usually put together, I did find the pack to be tasty and an easy way to add flavour.
One thing I don't like about some slow cooker recipes is the need to brown the meat first. This is one of those recipes which recommends you do so, but I think next time I'll try it without this step.
I made this recipe using three large capsicums, and there was plenty of filling left over. I simply added this into the slow cooker and ate it along side. I was particularly impressed with the use of arborio rice in this recipe as it absorbed all the flavours and moisture and was beautifully tender.
I used tinned tomatoes instead of fresh and substituted turkey mince instead of lamb.
The recipe can be found here and there are lots of others to browse at the same time.
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