Mary Cadogan’s clever bbq recipe will impress all of your friends and family and have them coming back for more
Total time1 hr
Serves 6
2 tbsp olive oil50g pine nuts140g long grain rice2 garlic cloves, chopped350g vegetable stock1 bunch spring onions sliced thinly140g cherry tomatoes, halved150g ball mozzarella, chopped140g gorgonzolahandful each of parsley and basil, chopped3 red and 3 yellow peppersstring, for tying
STEP 1Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.STEP 2Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.STEP 3Spoon some filling into the pepper cavity, taking care not to overfill.STEP 4Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.STEP 5Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.STEP 6Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. 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.
