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Stuffed peppers on the barbie

Stuffed peppers on the barbie

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(20 ratings)

Takes about an hour

More effort

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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Ingredients

  • 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

    Gorgonzola

    gaw-gon-zole-ah

    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

    Basil

    ba-zil

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

  • 3 red and 3 yellow peppers

    Pepper

    pepp-ah

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

  • string, for tying

Method

  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)

StephDorling's picture
5

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

Great recipe....

cocohoek's picture
5

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!

tphotiou's picture

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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