Stuffed peppers on the barbie

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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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.
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.
3. Spoon some filling into the pepper cavity, taking care not to overfill.
4. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
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.
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.

PER SERVING

378 kcalories, protein 16.7g, carbohydrate 31g, fat 21 g, saturated fat 8g, fibre 3g, salt 1.4 g

Latest comments and suggestions

• ange

  08 November 2007

  ange rated this recipe

  

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• tastytash

  17 March 2008

  tastytash commented on this recipe

  Hi - can you recommend what cooking times would be if you wanted to bake them instead of putting on a bbq?

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• Chez Coco

  29 May 2008

  Chez Coco rated and commented on this recipe

  

  Very good recipe. Takes a bit longer than 20 minutes to get it really hot, but for home barbecue's you probably have a microwave in the kitchen for the last little bit. The veggies at the barbecue I cooked this for were very enthousiastic, in Holland a veggie barbecue dish is usually a charred imitation hamburger. Have had several requests for the recipe. Thanks, Mary, all your ideas always work! Am a big fan!

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• stephanie

  24 July 2008

  stephanie rated and commented on this recipe

  

  This is awesome... even as a meat eater this went down really well with Chorizo and chili sausages... Great recipe....

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• Loubob

  28 July 2008

  Loubob commented on this recipe

  The rice filling in this recipe is one of the nicest rice dishes ever and can be eaten on its own as part of a salad. On my photocopied original there are instructions for oven cooking: 180 degrees C for 30 - 40 minutes. I have only ever cooked it this way, filling the peppers from the top and standing them on scrunched foil in a baking tray. Brushing with oil would help them cook and brown for that BBQ 'effect'

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• Tepa

  03 August 2008

  Tepa rated this recipe

  

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• annemiek

  12 August 2008

  annemiek rated and commented on this recipe

  

  This is delicious. I usually make this in the oven, as I don't like BBQs. I agree with Loubob, cooking them for 30-40 minutes at 180 degrees C gives the best result. I use a baking tin and brush it with very little oil and sometimes, after they come out of the oven I put them on my grill pan so they get that BBQ flavour, but that's not at all necessary. Try using the filling to stuff tomatoes, equally delicious and takes a lot less long to cook, I also add mushrooms when I have some left from the previous day, I fry them in a little oil and add them to the rice mixture. I think boiling or steaming the rice and then adding it to the prepared vegetables is more practical, and I always dry-fry the pinenuts. Long story, but I love this recipe, you really should try!

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• Tracey

  21 December 2008

  Tracey rated and commented on this recipe

  

  made as a vegetarian alternative for a supper party - went down really well. Did as suggested and cooked at 180 degrees C for 30/40 mins and poured a little olive oil over just at the end of cooking to colour the outside of the peppers.

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• Yvonne

  16 April 2009

  Yvonne rated and commented on this recipe

  

  stuffed mushrooms instead of peppers and cooked for 15 mins in the oven gas mark 4\180 c and served with new potatoes, salad, and pesto pasta-was v hungry!yum yum & yum!

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• Satu

  28 June 2009

  Satu rated and commented on this recipe

  

  I totally agree with Chez Coco - the Dutch don't "do" vegetarian barbeque food so this got me loads of brownie points! The peppers took a little longer than suggested but with a glass of wine in hand, no-one minded! Really tasty recipe - definitely one for the BBQ again tonight :)

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• Jo H

  13 July 2009

  Jo H rated and commented on this recipe

  

  This is a super way to cook peppers. They are simply delicious. I baked them in the convection oven at 180 deg for about 20 mins. My husband who is a great meat lover was also impressed.

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• Lou

  24 August 2009

  Lou rated and commented on this recipe

  

  The rice tastes amazing in this recipe! It was a delicious veggie option for our family BBQ!

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• MrsH

  12 September 2009

  MrsH rated and commented on this recipe

  

  Sooo yummy! Went down really well - eventually sadly there were a lot of meat loving men who only took to eating them once the meat had run out! But all commented that they wished they'd had them earlier!! String was useless though, probably wrap them in foil next time and will be cooking in the oven for the next few months!!!

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Ingredients

• 2 tbsp olive oil
• 50g pine nuts
• 140g long grain rice
• 2 garlic cloves , chopped
• 350g vegetable stock
• 1 bunch spring onions sliced thinly
• 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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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 2 tbsp olive oil
• 50g pine nuts
• 140g long grain rice
• 2 garlic cloves , chopped
• 350g vegetable stock
• 1 bunch spring onions sliced thinly
• 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

PER SERVING

378 kcalories, protein 16.7g, carbohydrate 31g, fat 21 g, saturated fat 8g, fibre 3g, salt 1.4 g

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