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Slowcooked Chicken & Tomato 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! 
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.
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. 
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. 
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.
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:
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
- Turn a slow cooker on low for 6 hours
- Add chicken, canned tomatoes, soy sauce, vinegar, rosemary and salt , put the lid in place.
- With an hour to go, add the fresh tomatoes
- With 30 minutes to go, remove the lid so the sauce can thicken a little
- After six hours, cut the top off the peppers and remove the seeds. (If you’re making Halloween faces, do that now too)
- Stuff the pepper, and using a clean spoon or finger, fill the eyes and mouth with tomato sauce.
Find more Halloween recipes here
Sri Lankan Devilled Pork Recipe
I’m not a fan of spicy food, and put a stack of take away fliers down in front of me and I’ll never go for the Indian or similarly spiced option. That said, whenever I’ve made anything vaguely curry-ish in nature, I’ve really enjoyed it. Strange, isn’t it.
This recipe is fantastic. Honestly, the richness of flavours is out of this world. Specially since it’s not a spice combination I’m accustomed to. And I don’t even like strong tomato flavours. But this, I enjoy! 
“Devilled” is the generally given adjective for when something is highly spiced – which I’ve come to realise doesn’t have to mean hot. Traditionally this recipe would have some chilies added to it. If you like chilies, go wild. I don’t like hot food, and I’m feeding a five and a three year old too, so we don’t add chilies.
I find food like this so hard to photograph. I look at this picture and see a symphony of flavour, but without having eaten it, it probably looks a bit weird. Sorry about that. It’s fantastically flavorsome though. Take my word for it!
Serve this with Baharat Spiced Meatballs with yoghurt and garlic butter to cut the spices a little. It makes a nice shared meal.
Sri Lankan Devilled Pork
Recipe Type: Meat
Cuisine: Sri Lankan
Author:
Prep time:
Cook time:
Total time:
Serves: 4
A forgiving recipe that lets you adjust the seasoning and flavours to your preference. Sri Lankan curry is a blend of coriander seeds, cumin seeds, fennel seeds, cassia bark, fenugreek seeds, cloves, cardamon, mustard seeds, black peppercorns, kashmiri chilli & turmeric – buy one ready made or mix your own before starting this recipe.
Ingredients
- Marinade
- 1 tbs cider vinegar
- 1 tbs soy sauce
- 1/2 teaspoon sugar
- 500g pork
- 1 large onion
- 320g (can) tomatoes
- 4 – 6 garlic cloves
- 3 tsp [url href=”http://www.spicekitchenuk.com/products/8-spice-blends” target=”_blank”]Sri Lankan Curry Powder[/url]
- Lemon rind
Instructions
Thermomix Instructions
- Cut Pork into 1′ chunks
- Place marinade ingredients in the Thermomix bowl, and mix, speed 5/10 seconds. Add chopped meat and mix speed 1/15 seconds
- Set aside to marinate for at least 45 minutes
- (Don’t worry about cleaning the bowl)
- In the Thermomix, drop the onion over running blades (speed 4).
- Heat a pan to medium heat. and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
- Stir to prevent burning, till all the liquid is gone.
- In the meantime, fill the Thermomix with water, and cook rice per the usual method. You can add your choice of Asian vegetables to the Varoma at this point too.
- Sprinkle with grated lemon rind
- Serve the rice with soy sauce and Sri Lankan Devilled Pork.
Regular Instructions
- Cut Pork into 1′ chunks
- Place marinade ingredients in a bowl, and mix together.. Add chopped meat and stir till it’s all covered.
- Set aside to marinate for at least 45 minutes
- Slice the onion finely.
- Heat a pan to medium heat, and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
- Stir to prevent burning, till all the liquid is gone.
- In the meantime cook rice per your usual method.
- Sprinkle with grated lemon rind
- Serve the rice with soy sauce and Sri Lankan Devilled Pork.