Step 1

Reserve half of the sliced peppers and add all of the rest of the ingredients to the slow cooker. Stir well and switch on.

Step 2

Set the slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer if you like).

Step 3

30 minutes before the end of cooking, stir in the reserved peppers.

Step 4

After 6 hours, check the consistency of the sauce and tenderness of the vegetables. You can remove the lid to help it thicken if necessary.

Step 5

Shred the chunks of jackfruit in the slow cooker with two forks and mix well before serving.

Step 6

Reserve half of the sliced peppers and add all the rest of the ingredients to the Instant Pot. Stir well.

Step 7

Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally.

Step 8

Stir in the remaining peppers, close the lid, turn the valve to "sealing" again and cook on Manual for 0 minutes. (Setting the Instant Pot to 0 minutes means that it will reach pressure and then let it release naturally - just enough to cook your peppers!)

Step 9

Shred the chunks of jackfruit in the Instant Pot with two forks and mix well before serving.

Step 10

Reserve half of the sliced peppers and add all of the rest of the ingredients to a casserole dish. Stir well and cover with a tight fitting lid.

Step 11

Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.

Step 12

15 minutes before the end of cooking, stir in the reserved peppers and serve.

Step 13

Check the consistency of the sauce (it should have thickened) and the tenderness of the vegetables.

Step 14

You can remove the lid and continue cooking for a bit longer to thicken the sauce further if necessary.

Step 15

Shred the jackfruit in the dish with two forks and mix well before serving.