SERVINGS CALORIES: 430 cals per serving
1 Onion (diced)
1 tablespoon Olive Oil
2 cloves Garlic (diced)
400 grams Tin Tomato Puree
add pinch Dried Oregano
2 cups Rice (cooked)
400 grams Tin Lentils (drained)
2 tablespoons Sun-Dried Tomato Pesto
2 tablespoons Flat-Leaf Parsley (chopped, plus extra to serve)
2 Spring Onions (finely sliced)
6 Large Capsicums (various colours)
3 Bocconcini Balls (sliced in half)
Cook onion in olive oil over medium heat until softened, then add garlic and cook for 1 min more until fragrant. Add tomato puree and oregano and stir to combine. Pour into slow cooker pot.
Place rice, lentils, pesto, parsley and spring onion in a large bowl and mix to combine. Stuff capsicums with mixture and place in slow cooker snugly side by side. Cook on low for 8 hours or high for 4 hours.
Place cheese on top of each capsicum and keep cooking for 10 mins until melted.
Serve topped with extra parsley and a side salad.