Stuffed Bell Peppers On The Barbie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 3/4 ounces olive oil
• 1 3/4 ounces pine nuts or 1 3/4 ounces cashew nuts
• 4 7/8 ounces long grain rice
• 2 garlic cloves, chopped fine
• 12 1/3 ounces vegetable stock
• 2 3/4-3 ounces spring onions, thinly sliced
• kosher salt, to taste
• fresh ground black pepper, to taste
• 4 7/8 ounces cherry tomatoes, halved
• 5 1/4 ounces ball mozzarella cheese, chopped
• 4 7/8 ounces gorgonzola
• 2 ounces parsley, chopped
• 2 ounces basil, chopped
• 3 red bell peppers
• 3 yellow bell peppers
• string, for tying (about 1 meter)

Recipe

• 1 making the sutffing:.
• 2 heat the oil in a medium pan with a lid and fry the pine nuts or cashews until lightly toasted, then add the rice and fry until the grains are glossy.
• 3 stir in the garlic, then add the stock and bring to the boil.
• 4 cover and cook for 10 minutes, until the rice is tender.
• 5 remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs.
• 6 season well and leave to cool.
• 7 stuff the peppers: cut around the stalk from one pepper, remove and set aside.
• 8 make one slit down the length of the pepper and open out gently.
• 9 remove the seeds and membrane.
• 10 spoon some filling into the pepper cavity, taking care not to overfill.
• 11 take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
• 12 top with the stalk and wrap the ends of the string several times around the pepper to secure the filling.
• 13 tie the ends in a knot.
• 14 repeat with the other peppers.
• 15 barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned.
• 16 don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.