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BBQ Stuffed Peppers


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BBQ Stuffed Peppers
4th June, 2017

If there is one thing that has always disappointed me; it’s the general absence of vegetarians or vegans at BBQs and on the rare occasions I’ve met veggie/vegans at a BBQ they are usually stuck with a green salad

To this is say: “NO more!” This is tasty, easy and can be converted to vegan by replacing the butter and parmesan. Don’t forget our non-meat eating friends like BBQs too.

Ingredients

  • For the filling
  • drizzle Oil
  • knob Butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g button mushrooms, chopped
  • 100g Arborio rice
  • 50 mls white wine
  • 400 mls vegetable stock
  • 50g grated parmesan
  • handful fresh parsley, chopped
  • Main dish
  • 4 red/yellow peppers

    Method

    The filling is essentially a flavourful risotto that will go well the taste of BBQ charred peppers so the best place to start is with the filling

    Add the oil and butter to a pan and bring to a foam. Add the onions and soften for about 5 minutes before adding the mushrooms and cooking for a further 3 minutes. Add the garlic and cook for another minute.

    Now add the rice and stir around the pan for a minute or two before increasing the heat and adding in the white wine. Reduce the white wine completely and add enough veg stock to the pan to just about cover the rice, drop the heat to medium and leave for about 5 minutes

    Keep checking the rice and top with veg stock with needed. Remember we don’t want to boil the rice, we let the rice soak up the flavours

    If you run out of stock, use some boiling water until the rice is done and al dente. When done, remove from the heat and stir in the parmesan and fresh herbs and let cool.

    Now is the time to prepare the peppers. The easiest way is to carefully cut around the top of the pepper at an angle (much like when carving a pumpkin so the lid doesn’t fall into the hollowed out cavity). Keep hold of the pepper lid but remove the seeds and white pith from inside

    Fill the inside of the pepper with the risotto mix, not stuffed all the way or it’ll likely split when we BBQ it later. Pop the pepper lid back on top and then wrap some tinfoil around the top to secure it. Don’t cover the whole pepper with tin foil, just enough to keep the lid on.

    You could use some cocktail sticks to hold the tin foil in place

    Place the stuffed peppers on the BBQ over a medium heat and turn occasionally to char the outside. When fully charred you can serve

    Certainly beats a green salad.