Stuffed Peppers on the Barbie

Name: Stuffed Peppers on the Barbie
Total time: 1 h
Yield: Serves 6
Cuisine: british
Ingredients: 2 tbsp olive oil; 50g pine nuts; 140g long grain rice; 2 garlic cloves chopped; 350g vegetable stock; 1 bunch spring onions sliced thinly; 140g cherry tomatoes halved; 150g ball mozzarella chopped; 140g gorgonzola; handful each of parsley and basil chopped; 3 red and 3 yellow peppers; string for tying

4.65 (31)

⏱ 60 mins 🍽 Serves 6 🌶 british ✅ More effort 🏷 Main course

This clever barbecue recipe is sure to impress guests. Large peppers are stuffed with a flavourful mixture of toasted pine nut rice, two cheeses, fresh herbs, and tomatoes, then tied with string and cooked directly on the grill. The result is a smoky, tender main course perfect for an outdoor lunch or dinner, serving six people. The total preparation and cooking time is around 60 minutes.

Ingredients

2 tbsp olive oil
50g pine nuts
140g long grain rice
2 garlic cloves chopped
350g vegetable stock
1 bunch spring onions sliced thinly
140g cherry tomatoes halved
150g ball mozzarella chopped
140g gorgonzola
handful each of parsley and basil chopped
3 red and 3 yellow peppers
string for tying

Method

Begin the stuffing by heating the oil in a lidded pan. Toast the pine nuts lightly, then add the rice and fry until glossy. Stir in the garlic, pour in the stock, and bring to a boil. Cover and cook for 10 minutes until the rice is tender. Take off the heat, allow to cool a little, then mix in the spring onions, cherry tomatoes, mozzarella, gorgonzola, and herbs. Season generously and set aside to cool.
Prepare a pepper by cutting around its stalk and removing it, keeping the stalk. Slice once down the side of the pepper and open it out carefully. Scoop out all the seeds and white membrane from inside.
Fill the cavity of the pepper with the prepared stuffing mixture, ensuring you do not pack it too full.
Take roughly a metre of kitchen string. Wind the middle section of the string several times around the pepper's stalk to hold it firmly.
Place the stalk back on top. Wrap the two ends of the string around the body of the pepper to enclose the filling securely, then tie them in a knot. Repeat this entire process with all the remaining peppers.
Cook the stuffed peppers on a barbecue for 15-20 minutes, turning them occasionally until they are browned all over. If the string chars or the peppers open too much, simply wrap each one in foil to complete the cooking process inside the foil.

Nutrition (per serving)

Calories378 kcal

Fat21 g

Saturates8 g

Carbs31 g

Fibre3 g

Protein17 g

Sodium560 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinebritish

DietVegetarian