Special Diet

  • 4 different coloured peppers
  • 100 g (3½ oz) easy-cook brown rice
  • 410 g (13½ oz) can chickpeas, drained
  • small bunch of parsley, roughly chopped
  • small bunch of mint, roughly chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 600 ml (1 pint) hot vegetable stock
  • salt and pepper

Preheat the slow cooker if necessary; see the manufacturer's instructions. Cut the top off each pepper, then remove the core and seeds.

Mix together the rice, chickpeas, herbs, onion, garlic, paprika and allspice with plenty of seasoning. Spoon the mixture into the insides of the peppers, then put the peppers into the slow cooker pot.

Pour the hot stock around the peppers, cover with the lid and cook on low for 4–5 hours or until the rice and peppers are tender. Spoon into dishes and serve with salad and spoonfuls of Greek yogurt flavoured with extra chopped herbs, if liked.

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