Sizzling Stuffed Peppers

    50 min

    Great for your vegetarian guest, or as a change to potatoes as an accompaniment for your favourite bbq'd meat and fish.

    1 person made this

    Serves: 4 

    • 4 large red peppers
    • a bowl of cooked wild and long grain rice
    • a good sized wedge of gorgonzola cheese
    • a handful of toasted pine kernels
    • freshly ground black pepper and sea salt to season
    • a little olive oil
    • some freshly chopped flat leaf parsley

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Cut the tops of the peppers and reserve - remove seeds.
    2. Break the gorgonzola into small pieces and add to the bowl of cooked rice.
    3. Add a large handful of toasted pine kernels and an equal amount of freshly chopped flat leaf parsley.
    4. Give a good twist of black pepper and sea salt and combine.
    5. Finally add a small amount of oil olive and combine all ingredients.
    6. Fill each pepper almost to the top and replace reserved tops.
    7. Using double thickness pieces of aluminium foil, wrap each pepper, being careful to keep top in place and so that each pepper can stand up on bbq.
    8. Place on bbq for about 20 minutes, or until cheese has melted and peppers are tender.

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