Stuffed Capsicums with Lamb and Vegetables

Ingredients

• 6 small red capsicums
• 400 g lamb mince
• 1 small onion, diced
• 1 small carrot, diced
• 1 stalk celery, diced
• 50 g green beans, sliced
• 1 1/2 cups Arborio rice
• 40 g Slow Cookers Garlic and Herb Lamb Shanks
• 1 cup fresh chopped tomatoes
• 1/2 cup water

Method

1. Cut the tops off the capsicums and remove the seeds and discard. Put capsicum lids to one side.
2. Brown lamb mince, onion, carrot, celery, green beans and rice.
3. Combine McCORMICK Slow Cookers recipe base with chopped tomato and water and pour over lamb mixture and stir through.
4. Stuff the lamb mixture into the capsicums and place the top of the capsicums back on.
5. Place into the slow cooker insert pot. Cover and cook for 4 hours on HIGH. (Keep covered during cooking. Cooking times may vary between Slow Cooker models).