Chilli stuffed peppers

I love a good slow cooker dinner, and I’m switching up the traditional chilli here but it is easy to make and takes very little effort!

(you can replace the beef mince with Quorn if you are vegetarian)

1 carton chilli and garlic passata

6 peppers (i use the supermarket own mixed peppers the size of your fist 1 bag of 6 is like £1.29)

250g lean beef mince

1 large onion finely diced

1 can kidney beans in chilli sauce (check the syns for the brand you use)

1 tbsp cumin & chopped garlic

1 tsp oregano, chilli flakes, smoked paprika, ground oregano

pinch of cinnamon salt and pepper

200g basmati rice

  1. Pour the passata into the bottom of the slow cooker.
  2. Mix together the mince, kidney beans, onion and spices all together.
  3. Take the tops off your peppers and stuff the peppers with the chilli mix.
  4. Place the peppers in the slow cooker and cook for at least 4 hour hours on high. (you can leave them as long as you need to)

When you are ready to serve you can always top the peppers with cheese and recover so it melts. You could serve with steamed veggies, salad and/or some rice. I hope you give this a try, don’t forget to follow my page on facebook for updates ( and review the recipes!

Love Emily, The chef who slims. x




Published by The chef who slims

I share my love and passion for food with slimming world and weight watchers recipes that I hope everyone will love.

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