… or capsicums as us Aussies would call them.
Loved them! I thought the capsicums would fall apart from cooking so long in the slow cooker, but they held together really well. I also loved that the recipe doesn’t involve cooking the mince beforehand.
Because the capsicums release quite a bit of moisture during the cooking time, I felt like a lot of flavour was lost from the mince. That’s why I really recommend using a ‘hot’ salsa and a generous amount of seasoning so that the mince doesn’t end up bland at the end.
Use the crisscross foil lining for this recipe too – it will make it a bit easier to get the capsicums out in one piece.