George Foreman GFSC35BLK, Instructions Manual, Page: 14 / 16

STUFFED CAPSICUMS
INGREDIENTS
6 large capsicums, tops
cut off, cored and
seeded
500g lean, minced beef
1½ cups cooked rice
2 large eggs, lightly
beaten
½ cup grated cheese
2 tbsp parsley, chopped
½ tsp salt
½ tsp black pepper
800g canned chopped
tomatoes
½ tsp garlic powder
Serves 6
1. Preheat the slow cooker on HIGH for 20 minutes.
2. Combine the beef, cooked rice, egg, cheese, parsley ,
salt and pepper in a large mixing bowl.
3. Cut a very small hole in the bottom of each
capsicum. Spoon the meat mixture into the
capsicum; do not pack down.
4. Stand stuf fed peppers upright in the slow cooker
ceramic bowl.
5. Combine the tomatoes, garlic powder in a large
mixing bowl. Spoon some of the sauce over each
pepper. Pour the rest into the ceramic bowl.
6. Place the lid on the bowl and cook for 2-3 hours on
HIGH or 5-6 hours on LOW.
3