Stuffed peppers on the barbie

Latest comments and suggestions

Results 1-20

• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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'

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tepa

  03 August 2008

  Tepa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gillh007

  16 June 2010

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janehh

  29 July 2010

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• msmooo

  12 January 2011

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• is it worth waiting for?

  28 April 2011

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison123

  29 May 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JackSparrow

  26 July 2011

  JackSparrow rated and commented on this recipe

  

  Really easy, looks impressive and tasted incredible

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DaisyMay

  08 August 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greengourmet

  15 August 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3304/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 31.0g, fat 21.0 g, saturated fat 8.0g, fibre 3.0g, salt 1.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.