Stuffed Peppers On The Barbie Recipes

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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 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.