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Slow Cooker Fiery Stuffed Peppers

Warm up the winter nights with a plate of hot peppers. Stuffed to the brim with juicy tomatoes, spicy jalapeños and salty anchovies, this vibrant dish is made to brighten up dark nights. Serve these slow cooker fiery stuffed peppers as a tasty, light supper with brown rice.

Fiery Fiesta Stuffed Anchovy Peppers 1


4 peppers
3 large tomatoes, finely chopped
Fresh herbs, roughly chopped
150 - 200g anchovy fillets, roughly chopped
Tin of red kidney beans, drained
2 jalapeño peppers, chopped
Glug olive oil
200g feta cheese, cubed



  1. Cut the top off the peppers and deseed
  2. In a bowl, mix together the tomatoes, fresh herbs, anchovies, red kidney beans, jalapeño peppers and olive oil
  3. Stuff each pepper with the mixture and place in the slow cooker; place the tops back onto each pepper
  4. Pour a cup or so of water into the base of the slow cooker
  5. Cook on low for 6 to 8 hours
  6. When done, crumble feta cheese on top and serve


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