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Stuffed Peppers on the Barbie

A completely fun and innovative take on stuffed peppers, these colorful orbs are delicious! They can be put together earlier in the day and grilled when it’s time for supper. We loved the combination of flavors and textures and the fact that the peppers take on that wonderful fire-roasted quality which baking them in the oven could never achieve. The recipe is easily halved.

Stuffed Peppers on the Barbie

2 tbs. olive oil
2 oz. pine nuts (5 tbs.)
1 lb. ground meat (we used turkey)
2 garlic cloves, chopped
5 oz. orzo or long grain rice (½ cup plus 2 tbs.)
12 fl. oz. vegetable stock (1½ cups)
1 bunch green onions, sliced thinly
5 oz. cherry tomatoes, halved (1 cup)
5 oz. mozzarella, shredded or chopped (1½ cups)
5 oz. gorgonzola, crumbled (1 cup)
handful each of parsley and basil, chopped
6 red, yellow, or orange peppers

Stuffed Peppers on the Barbie

Heat the oil in a pan or skillet with a lid. Add the pine nuts and cook 2-3 minutes, until they begin to toast. Remove and set aside. Add the ground meat and cook until no longer pink, breaking it up as you go. Stir in the garlic and orzo or rice and cook until the grains are glossy. Add the stock, bring to a boil, then cover and simmer until the orzo or rice is tender, about 10 minutes. Remove from the heat and cool slightly. Stir in the reserved pine nuts, green onions, tomatoes, cheeses, and herbs. Season well.

Cut the top of the peppers off, leaving a ‘cap’ and hollow out the center. Stuff each pepper with the meat mixture, packing it in well, and replace the lid. Using kitchen twine, secure the pepper back together. At this point, you can chill them until needed.

Grill the peppers over moderate heat for 15-20 minutes, or until browned and soft. Don’t worry if the twine chars. If the peppers do begin to fall apart, wrap them in foil to continue the cooking.

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