Stuffed peppers on the barbie

Stuffed peppers on the barbie

  • 1
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  • 5
(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

    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 onions

    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

    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

    Basil

    ba-zil

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

  • 3 red and 3 yellow peppers
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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, questions and tips

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hollyberry0302
14th May, 2016
5.05
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
20th Jul, 2014
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
14th Sep, 2013
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
2nd Jun, 2012
4.05
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
15th Aug, 2011
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
8th Aug, 2011
5.05
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
26th Jul, 2011
5.05
Really easy, looks impressive and tasted incredible
alilynne
29th May, 2011
4.05
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.
isitworthwaitingfor
28th Apr, 2011
good recipe, although i stuff peppers spanish style....check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/spanish-stuffed-peppers.html
msmooo
12th Jan, 2011
5.05
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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