Stuffed Peppers

Stuffed with rice, mozzarella and basil.

I gave these a go for the first time last weekend as I wanted something different as a side dish that I could BBQ. They look cool and add a bit of drama to your plate.

Ingredients

  • Red Bell Peppers
  • Rice
  • Mozerella
  • Fresh Basil Leaves
  • Turmeric
  • Paprika
  • Salt

How to Make

Rice

  • Boil rice and add to a bowl
  • Add a teaspoon of turmeric and paprika
  • All Salt to taste
  • Mix ingredients together until the turmeric has turned the rice yellow

Stuff the Pepper

  • Carefully slice the top off the pepper and keep it whole and save for later.
  • Use a small sharp knife to cut the middle of the pepper free free. Make sure to keep the pepper whole and not to poke a whole through the pepper.
  • Tap the pepper upside down to make sure all the seeds come out

  • Add a few teaspoons of rice into the pepper and push down with the spoon
  • Add a layer of mozzarella and a few basil leafs
  • Continue to alternate between layers of rice, cheese and basil until the pepper is full. Make sure to push each layer down so it's tightly packed
  • Add the top of the pepper back on.

BBQ The Pepper!

The rice is already cooked so you just need to cook long enough to heat the rice through, melt the cheese and nicely roast the outside of the pepper. I assembled the peppers in advance of the BBQ so the rice has cooled down by the time it was ready to cook.

To BBQ the peppers you want to use indirect heat and initially cook them slow to allow the rice to heat through and melt the cheese. I set up the coal on one half the BBQ as a hot zone and no coal on the other half to provide a cool zone.

Stand the peppers upright on the grill on the cool zone. Whilst cooking your other BBQ food put the top of the BBQ on to heat up the pepper.

Once you decide to cook whatever you're going to eat with the peppers put the lid back on the BBQ with the air holes above the peppers. This will pull the hot air over the peppers and char the outside to give the peppers a nice roasted flavor.

Serve the peppers whole on plates. To eat, take off the top of the pepper and cut through the middle. The rice will pour out with the cheese in the gooey sticky mess. I had mine as a side for lamb kebabs but would go well with a BBQ'd steak too!

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