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Slowcooked Chicken & Tomato Stuffed Pepper

Stuffed Pepper

Temperatures are dropping and the days are becoming shorter, so for us, it means the slow cooker has come out of the dark depths of the cupboard. We’re trying out a variety of savoury dishes for Halloween, a season not normally known for its savoury foods, but I want to have some options available, at least! Stuffed Pepper

For this recipe, I’ve used yellow peppers. I didn’t realise until I was cleaning them out that one of the peppers only had two humps on the apex, rather than three, which meant it couldn’t stand on its own. Undeterred, I just cut a small layer off, not so much that the bottom of the pepper was opened up – just enough to make it stand up straight.
Stuffed Pepper

Cutting faces in a pepper is a whole lot easier than it is on a pumpkin. Simply use a sharp knife and carefully pop the cutout parts out. Stuffed Pepper

You can use any filling you like, really. I’ve used a chicken and tomato one. If you want to stretch this meal, add some rice or couscous to the pepper. Alternatively, serve each pepper on a bed of rice. I didn’t bother in this particular meal. Stuffed Pepper

Once stuffed, I felt the peppers could use a bit of help to stand out a little, so I used a finger to pop some homemade tomato sauce into the eyes and mouths of the peppers.

Stuffed Pepper

I love the way the chicken and tomato looks a bit like brains, topping off the Halloween face. It’s simple, and quite effortless and very tasty!

Slow Cooked Chicken and Tomato Stuffed Peppers Recipe

Slow cooked Chicken & Tomato Stuffed Pepper
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 500g skinless, boneless chicken
  • 1 tin of tomatoes
  • 30ml (2tbs) dark soy sauce
  • 15ml (1tbs) balsamic vinegar
  • 5ml (1tsp) dried or fresh chopped rosemary
  • 5ml (1tsp) salt
  • 5 fresh tomatoes
  • 4 yellow peppers
  • For Halloween Faces, you’ll also need a little tomato sauce
  • Serve with rice or other grain if you are so inclined.
Instructions
  1. Turn a slow cooker on low for 6 hours
  2. Add chicken, canned tomatoes, soy sauce, vinegar, rosemary and salt , put the lid in place.
  3. With an hour to go, add the fresh tomatoes
  4. With 30 minutes to go, remove the lid so the sauce can thicken a little
  5. After six hours, cut the top off the peppers and remove the seeds. (If you’re making Halloween faces, do that now too)
  6. Stuff the pepper, and using a clean spoon or finger, fill the eyes and mouth with tomato sauce.

Find more Halloween recipes here

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Balsamic Onion Pastries Recipe

Oh, I love puff pastry. I know I could make it, but I really love having a few boxes of it in the fridge because it makes the whole ‘quick dinner’ thing really easy.

Balsamic Onion Pastries

To make these pastries, cut the raw product into squares, then once the filling is in take the corners and fold them to the centre. Don’t press them down just leave them loose and pop some filling on top. That way the filling is inside and outside. Lovely.

Balsamic Onion Pastries Recipe
Recipe Type: Snack, Pastry
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 8
A pretty forgiving recipe, and while beginning to end it’ll take about an hour, your hands on time is very little, especially if you’re using a bought or premade puff pastry.
Ingredients
  • 1 Portion of puff pastry
  • 600 grams onions
  • 20 grams olive oil
  • 40 grams balsamic vinegar
  • 75 grams brown sugar
Instructions
  1. Roll out your pastry into a large square
  2. Cut into 8 squares
  3. Peel the onions and chop 3 seconds speed 5
  4. Add olive oil, balsamic vinegar and brown sugar
  5. Cook for 30 minutes, Varoma Speed 1 with measuring cup off.
  6. Spoon onto the pastry squares and fold the corners in towards each other. Add a tablespoon of the caramelised onion to the centre of the folded pastry.
  7. Bake for 20-30 minutes at 180C