Stuffed peppers on the barbie
- Mary Cadogan
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Serves 6
More effort
Total time: 1 hr
Takes about an hour
A star rating of 4.7 out of 5.31 ratingsRate
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Mary Cadogan's clever bbq recipe will impress all of your friends and family and have them coming back for more
Easily doubled
Easily halved
Vegetarian
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Artichoke & lemon salad
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
50g pine nuts
-
140g long grain rice
-
2 garlic cloves
chopped
-
350g vegetable stock
-
1 bunch spring onions
sliced thinly
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140g cherry tomatoes
halved
-
150g ball mozzarella
chopped
-
140g gorgonzola
-
handful each of parsley and basil
chopped
-
3 red and 3 yellow peppers
-
string
for tying
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Nutrition: per serving
-
kcal378
-
fat21g
-
saturates8g
-
carbs31g
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sugars0g
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fibre3g
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protein16.7g
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salt1.4g
low
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Method
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step 1
Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
-
step 2
Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
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step 3
Spoon some filling into the pepper cavity, taking care not to overfill.
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step 4
Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
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step 5
Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
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step 6
Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.
Recipe from Good Food magazine, August 2002
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A star rating of 4.7 out of 5.31 ratings
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