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
Ingredients
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
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- Cut the tops of the peppers and reserve - remove seeds.
- Break the gorgonzola into small pieces and add to the bowl of cooked rice.
- Add a large handful of toasted pine kernels and an equal amount of freshly chopped flat leaf parsley.
- Give a good twist of black pepper and sea salt and combine.
- Finally add a small amount of oil olive and combine all ingredients.
- Fill each pepper almost to the top and replace reserved tops.
- 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.
- Place on bbq for about 20 minutes, or until cheese has melted and peppers are tender.
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