Stuffed peppers on the barbie

Stuffed peppers on the barbie

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(20 ratings)

Takes about an hour

Moderately easy

Serves 6
Mary Cadogan's clever bbq recipe will impress all of your friends and family and have them coming back for more

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal378
  • fat21g
  • saturates8g
  • carbs31g
  • sugars0g
  • fibre3g
  • protein16.7g
  • salt1.4g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g cherry tomatoes, halved
  • 150g ball mozzarella, chopped
  • 140g gorgonzola



    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

  • handful each of parsley and basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 3 red and 3 yellow peppers



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • string, for tying


  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.

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Comments (23)

hollyberry0302's picture

Made this the other day for a bbq with lots of meat eating friends, and it went down really well! I don't like gorgonzola so just doubled the mozzarella. We used wooden skewers to hold the lids on, these worked brilliantly. Will definitely make again!

falc0n's picture

The family liked them, but found the gorgonzola to strong so changed for mature cheddar and they went down a treat and now a firm family favourite. This can be made with the kids as mine loved to help. The tip on the foil nest was brilliant, thank you.

sun4flower's picture

This is a superb recipe, full of flavours. I cooked them in the oven as suggested. After cutting the tops off and removing the white pith I put in the stuffing and sat each pepper on a nest of crumpled tinfoil - no need for string they stood up with no trouble. The only difference I made was to substitute the blue cheese for feta. All guests left with the recipe so well done Mary

chadkaplowski's picture

The recipe itself was fantastic, prepared them at a barbeque and left them to one side for people to cook their own. Once one was seen and tasted they went very quickly!! Really really good, and you can leave the cheeses out for a vegan variant. The only criticism of the recipe (hence 4 instead of 5) is that slicing each pepper down the side is unnecessary and makes it difficult and very hard to tie. Far better to only cut the top out and spoon the mixture in carefully, and tie top to bottom, otherwise the string slips and they fall apart easily.

greengourmet's picture

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.

sjones's picture

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.

sinead25's picture

Really easy, looks impressive and tasted incredible

alilynne's picture

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.

msmooo's picture

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!

mayjane's picture

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.

gillh007's picture

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!

mrshollands's picture

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!!!

legood's picture

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

sweetandsour's picture

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.

satutatu's picture

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 :)

yvonneg's picture

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!

berryt's picture

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.

annemiek's picture

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!

louisa_holbrook's picture

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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