Barbecued Stuffed Peppers

Barbecued Stuffed Peppers

Health Rating
Prep Cook Ready in Servings
20 min 30 min 50 min 4
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Ingredients


1 cup crumbled Blue cheese (gorgonzola)
6 leaf Basil, fresh (chopped)
2 clove(s) Garlic (chopped)
1 green onion (stem) Green onion, scallion, ramp (thinly sliced)
1 1/4 cup shredded Mozzarella cheese
2 tbsp Olive oil
3 sprig Parsley, fresh (chopped)
4 tbsp Pine nuts, dried
3 small pepper(s) Red bell pepper
3 small pepper(s) Yellow bell pepper
1 1/2 cup Vegetable stock/broth
1 cup White rice, long-grain, dry
1 cup Cherry Tomatoes (halved)

Instructions


To 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.

Nutrition Facts

Per Portion

Calories 585
Calories from fat 284
Calories from saturated fat 136
Total Fat 32 g
Saturated Fat 15.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 16.4 g
Cholesterol 60 mg
Sodium 1048 mg
Potassium 629 mg
Total Carbohydrate 53 g
Dietary Fiber 4.5 g
Sugars 4.5 g
Protein 21.9 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.2
Milk Alternative 1.5
Vegetables 2.1

Energy sources


Pygal 36% 459.949386723 158.831532205 49% 325.191193737 263.527784555 15% 340.1549424 116.817943972 36% 49% 15% Carbohydrates Fat Protein
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