11. Combine the mince, spring onions, rice, parsley, currants, paprika and about 150g of the Spicy Capsicum Dip in a bowl and mix until very well combined. Season with Salt and Pepper.
22. Press the mixture into the capsicum halves and place into slow cooker. Combine the tomato sauce, salt, pepper, basil leaves and sugar with red wine and pour over the filled capsicums. Cook on low for 4-6hrs
33. Combine the remaining 50g Dip and Greek Style Natural Yoghurt and dollop onto each capsicum.
4Serve with a beautiful Greek salad and crusty bread
Submitted by Laura Galdes