SLOWLY DOES IT

Slow cooker stuffed peppers

PREPARATION TIME 12 minutes COOKING TIME 5 hours 30 minutes SERVES 4

YOU WILL NEED

✔ 1 tbsp olive oil ✔ 1 red onion, peeled and chopped ✔ 250g chestnut mushrooms, chopped ✔ 75g shredded kale ✔ 180g pack chestnuts ✔ 75g feta, crumbled ✔ large pinch dried oregano ✔ 4 large red peppers

For the pesto ✔ 50g watercress ✔ 30g walnut pieces ✔ 25g hazelnuts ✔ 100ml extra virgin olive oil ✔ ½ lemon, juiced

DIRECTIONS

■ In a large frying pan, heat the oil over a medium heat and cook the onion for 3-4 minutes. Add the mushrooms and cook for another 4-5 minutes, until softened. Stir in the kale and stir-fry for 1 minute.

■ Remove the pan from the heat and add the chestnuts, mashing in the pan using a fork.

■ Sprinkle over the crumbled feta, oregano and mix together well. Season to taste.

■ Slice the tops