Stuffed Bell Peppers on the Barbie Recipe

Name: Stuffed Bell Peppers on the Barbie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 34 ounces olive oil; 1 34 ounces pine nuts or 1 34 ounces cashew nuts; 4 78 ounces long grain rice; 2 garlic cloves, chopped fine; 12 13 ounces vegetable stock; 2 34-3 ounces spring onions, thinly sliced; kosher salt, to taste; fresh ground black pepper, to taste; 4 78 ounces cherry tomatoes, halved; 5 14 ounces ball mozzarella cheese, chopped; 4 78 ounces gorgonzola; 2 ounces parsley, chopped; 2 ounces basil, chopped; 3 red bell peppers; 3 yellow bell peppers; string, for tying (about 1 meter)

Servings: persons

1 34 ounces olive oil
1 34 ounces pine nuts or 1 34 ounces cashew nuts
4 78 ounces long grain rice
2 garlic cloves, chopped fine
12 13 ounces vegetable stock
2 34-3 ounces spring onions, thinly sliced
kosher salt, to taste
fresh ground black pepper, to taste
4 78 ounces cherry tomatoes, halved
5 14 ounces ball mozzarella cheese, chopped
4 78 ounces gorgonzola
2 ounces parsley, chopped
2 ounces basil, chopped
3 red bell peppers
3 yellow bell peppers
string, for tying (about 1 meter)

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.

1284

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 34 ounces olive oil, 1 34 ounces pine nuts or 1 34 ounces cashew nuts, 4 78 ounces long grain rice, 2 garlic cloves, chopped fine, and more.

Yes, Stuffed Bell Peppers on the Barbie falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bell Peppers on the Barbie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions