Stuffed Bell Peppers On The Barbie Recipes

STUFFED PEPPERS ON THE BARBIE

Steps:

• Make 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.
• Stuff 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.
• Spoon some filling into the pepper cavity, taking care not to overfill.
• Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
• Top 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.
• Barbecue 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.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

STUFFED BELL PEPPERS ON THE BARBIE

Steps:

• MAKING THE SUTFFING:.
• 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.
• 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.
• Stuff 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.
• Spoon some filling into the pepper cavity, taking care not to overfill.
• Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
• Top 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.
• Barbecue 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.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.