I love making these Stuffed Capsicums in my slow cooker; they are delicious and super easy to make, and all you will need is passata, onion, garlic, cooked brown rice and quinoa blend, zucchini, feta, Kalamata olives, and basil.

To make Stuffed Capsicums in your slow cooker or crockpot, prepare the filling with the ingredients, stuff the capsicums, and cook on high for 3 1/2 hours until tender.

These stuffed capsicums are a family favorite because they’re hearty, flavorful, and perfect for busy weeknights. I enjoy them with a side of Greek yogurt and a simple salad.

Jump to Recipe Print Recipe

Can I prepare the stuffed capsicums in advance?

Yes, you can prepare the stuffed capsicums the night before and store them in the fridge until you’re ready to cook. Make sure to cover them tightly with plastic wrap or foil to prevent them from drying out. This is especially helpful for saving time on busy days.

Slow Cooker Stuffed Capsicum Ingredients

• 700 ml of passata
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3 cups of cooked brown rice and quinoa blend (see Note)
• 2 zucchinis, finely chopped
• 150 g of feta, crumbled, plus extra to serve
• 1/4 cup of sliced Kalamata olives, drained and rinsed
• 4 large red capsicums
• 1/4 cup of finely chopped basil leaves, plus extra leaves to serve

How To Make Slow Cooker Stuffed Capsicum

1. Prepare the slow cooker: Place 700 ml of passata, 1 finely chopped onion, 2 crushed garlic cloves, and 1/2 cup of water into a 5L slow cooker, and season with salt and pepper.
2. Prepare the rice blend: In a large bowl, combine 3 cups of cooked brown rice and quinoa blend, 2 finely chopped zucchinis, 150 g of crumbled feta, 1/4 cup of sliced Kalamata olives, and 1/4 cup of finely chopped basil leaves, seasoning with salt and pepper.
3. Prepare the capsicums: Cut the tops off 4 large red capsicums and carefully remove the seeds and membranes from inside each capsicum.
4. Fill the capsicums: Stuff each capsicum with the prepared rice mixture, ensuring the filling is packed tightly, then replace the tops to cover the filling.
5. Cook the capsicums: Stand the filled capsicums upright in the passata mixture in the slow cooker, making sure they are stable, then cover and cook on high for 3 1/2 hours until the capsicums are tender.
6. Serve the dish: Once cooked, serve the stuffed capsicums hot, garnished with extra crumbled feta and fresh basil leaves on top for added flavor.

Note: To make the brown rice and quinoa blend, cook 1 1/2 cups of brown rice and 1 1/2 cups of quinoa according to package instructions, then mix them together.

Recipe Tips

• Choose the best capsicums: Select firm, brightly colored capsicums with smooth skin to ensure they hold up well during slow cooking and retain their shape.
• Don’t overfill: Avoid overstuffing the capsicums with the rice mixture to prevent the filling from spilling out during cooking and to allow even heating throughout.
• Use a liner: Line the bottom of your slow cooker with parchment paper to make cleanup easier and prevent the passata mixture from sticking to the slow cooker.
• Pre-cook the filling: If you’re in a hurry, pre-cook the zucchini and rice blend in a skillet for a few minutes to reduce the overall cooking time in the slow cooker.
• Season generously: Season the rice mixture and passata well to ensure the stuffed capsicums are flavorful throughout, as slow cooking can sometimes mute the flavors.

Recipe Variations

• Add ground meat: For a non-vegetarian version, add cooked ground beef or turkey to the rice mixture before stuffing the capsicums for a protein boost and hearty flavor.
• Use different grains: Substitute the brown rice and quinoa blend with other grains like couscous, bulgur wheat, or farro for a different texture and flavor profile.
• Cheese alternatives: Swap feta with other cheeses like goat cheese, mozzarella, or ricotta to change the flavor and add a creamy texture to the filling.
• Spice it up: Add a pinch of chili flakes, smoked paprika, or cumin to the passata mixture or rice blend for a spicy kick and depth of flavor.
• Different vegetables: Include other finely chopped vegetables like carrots, bell peppers, or mushrooms in the rice mixture to add more variety and nutritional benefits.

What To Serve With Stuffed Capsicum

Serve your Slow Cooker Stuffed Capsicum with a quinoa salad with fresh herbs, a tangy Greek yogurt tzatziki, or warm, toasted garlic bread.

You can also pair it with a simple lemon and dill roasted potatoes, a herbed couscous, or even a light chickpea and spinach stew for a complete meal.

How To Store Leftover Stuffed Capsicum

In The Fridge:

Place the leftover stuffed capsicums in an airtight container and store them in the fridge for up to 4 days. Make sure the capsicums are completely cool before sealing to prevent condensation and sogginess. I always suggest labeling the container with the date to keep track of freshness.

In The Freezer:

To freeze stuffed capsicums, wrap each cooled capsicum tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. If I were in your place, I’d defrost them in the fridge overnight before reheating.

How To Reheat Leftover Stuffed Capsicum

Reheat your leftover Stuffed Capsicum in the oven at 350°F for about 20 minutes, or until thoroughly heated. You can also microwave them on high for 3-4 minutes, checking to ensure they are heated through. Always cover the capsicums to retain moisture while reheating.

Check out More Slow Cooker Recipes:

• Slow Cooker Savoury Mince
• Slow Cooker Pea and Mint Soup
• Bored of Lunch Slow Cooker Chicken and Chorizo Pasta