Stuffed peppers on the barbie

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• tastytash

  2008-03-17 15:33:44.515895

  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

  2008-05-29 07:39:55.008376

  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

  2008-07-24 22:24:13.033997

  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

  2008-07-28 11:50:32.326105

  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

  2008-08-03 14:31:23.657191

  Tepa rated this recipe

  

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• annemiek

  2008-08-12 06:18:08.313529

  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

  2008-12-21 21:51:52.383625

  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

  2009-04-16 15:30:08.296153

  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

  2009-06-28 16:54:40.525402

  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

  2009-07-13 09:51:35.188433

  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

  2009-08-24 17:21:20.9075

  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

  2009-09-12 12:00:10.384182

  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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• Gillh007

  2010-06-16 13:53:13.858067

  Gillh007 rated and commented on this recipe

  

  This was lovely, did on BBQ. I will do again, not sure it needed so much cheese, will be ditching the gorgonzola next time - but thats more personal taste rather than the menue itself. My meat eater guests loved them. I did prep all day before, so friends were very impressed when they were brought out!

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• janehh

  2010-07-29 19:29:46.22949

  janehh rated and commented on this recipe

  

  Fantastic! I cooked them in the oven too as others have suggested. I replaced both cheeses with feta and it worked well. I'll definitely make them again.

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• msmooo

  2011-01-12 19:41:06.370561

  msmooo rated and commented on this recipe

  

  These were great, I used NZ sweeties a long thin pepper, so didn`t need to tie with string just wrapped in foil. I had run out of Pine nuts so used slithered almonds, and instead of the mozzarella I used Edam, along with a creamy blue style cheese. Also try adding a little bit of wine, and reducing down before adding the stock for a little more flavour. Will definitely be a well used recipe in our current BBQ season, for our UK visitors!

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• is it worth waiting for?

  2011-04-28 20:00:50.832632

  is it worth waiting for? commented on this recipe

  good recipe, although i stuff peppers spanish style....check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/spanish-stuffed-peppers.html

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• Alison123

  2011-05-29 08:12:09.87267

  Alison123 rated and commented on this recipe

  

  Made this last night and went down really well. Very tasty indeed. Did find tying the string a bit fiddly as kept slipping off. Found some small wooden skewers which I soaked in water first and used a couple on each pepper to seal. Used small string to tie on lid using the skewers as a post.

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• JackSparrow

  2011-07-26 22:11:06.769215

  JackSparrow rated and commented on this recipe

  

  Really easy, looks impressive and tasted incredible

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• DaisyMay

  2011-08-08 14:40:34.933142

  DaisyMay rated and commented on this recipe

  

  Not as tricky to make as it sounds - I just took the top off and cut things out without bothering to slice the pepper down the side. Delicious whether you are vegetarian or not.

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• greengourmet

  2011-08-15 11:19:32.679631

  greengourmet commented on this recipe

  I like DaisyMay's suggestion - I haven't made it yet but am going to today - thought the lid/string thing a bit of a fiddle when I read the instructions. Sounds delicious though.

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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

Takes about an hour

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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