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Stuffed peppers for the Barbie

Name: Stuffed peppers for the Barbie
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp olive oil; 50g pine nuts; 140g long grain rice white OR; 140g long grain rice brown; 2 garlic cloves, chopped; 350g vegetable stock; 1 bunch spring onions sliced thinly; 140g cherry tomatoes, halved; 125g ball mozzarella, chopped - we've used vegan; 150g blue cheese OR; 150g gorgonzola; 1 bunch fresh basil, chopped; 1 bunch parsley, chopped; 3 red bell peppers; 3 yellow bell pepper

This clever BBQ recipe will impress all of your friends and family and have them coming back for more

Posted by: kim
On: 17/06/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Barbecue

You will need

Ingredient	Add
2 tbsp olive oil		More products
50g pine nuts		More products
140g long grain rice white OR		More products
140g long grain rice brown		More products
2 garlic cloves, chopped		More products
350g vegetable stock		More products
1 bunch spring onions sliced thinly	Awaiting stock	More products
140g cherry tomatoes, halved	Awaiting stock	More products
125g ball mozzarella, chopped - we've used vegan	Available only in our Edinburgh shops	More products
150g blue cheese OR	Awaiting stock	More products
150g gorgonzola
1 bunch fresh basil, chopped	Awaiting stock	More products
1 bunch parsley, chopped	Awaiting stock	More products
3 red bell peppers		More products
3 yellow bell pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Make the stuffing first:
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, or until the rice is tender. It will take long to cook brown rice.
Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, blue cheese 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 (i.e. non plastic and non toxic like cotton) 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 rough 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 splits too much - wrap them in a piece of foil and finish cooking them in the foil wrappers.