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