Stuffed peppers for the Barbie

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

Posted by: kim
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

6

Courses etc.

Barbecue

You will need

IngredientAdd
2 tbsp olive oil More products
50g pine nuts

Limited availability due to high coronavirus demand

More products
140g long grain rice white OR

Limited availability due to high coronavirus demand

More products
140g long grain rice brown

Limited availability due to high coronavirus demand

More products
2 garlic cloves, chopped More products
350g vegetable stock More products
1 bunch spring onions sliced thinly

Temporarily unavailable due to high coronavirus demand

More products
140g cherry tomatoes, halved

Temporarily unavailable due to high coronavirus demand

More products
125g ball mozzarella, chopped - we've used vegan Available only in our Tollcross shop More products
150g blue cheese OR

Temporarily unavailable due to high coronavirus demand

More products
150g gorgonzola
1 bunch fresh basil, chopped

Temporarily unavailable due to high coronavirus demand

More products
1 bunch parsley, chopped

Temporarily unavailable due to high coronavirus demand

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.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Olive Oil Italy ORGANIC
Suma (500ml)
£9.75
Pine Nut Kernels
Real Foods
Limited availability due to high coronavirus demand
Long Grain White Rice Patina
Real Foods
Limited availability due to high coronavirus demand
Garlic ORGANIC
Real Foods (each)
£0.65
Salad Onions ORGANIC
Real Foods (bunch)
£1.79
Temporarily unavailable due to high coronavirus demand
Cherry Tomatoes ORGANIC
Real Foods (250g)
£2.90
Temporarily unavailable due to high coronavirus demand
Fresh Basil
Phantassie (pack)
£1.60
Temporarily unavailable due to high coronavirus demand
Fresh Parsley UK ORGANIC
Real Foods (1bunch)
£1.45
Temporarily unavailable due to high coronavirus demand
Red Pepper ORGANIC
Real Foods (each)
£2.50
Yellow Pepper ORGANIC
Real Foods (each)
£2.45
Long Grain Brown Rice Italy
Real Foods
Limited availability due to high coronavirus demand
Alternative Mozzarella Vegan, ORGANIC
Mozzarisella (200g)
£4.50
Available only in our Tollcross shop