*Update: Sorry WordPress lost my final draft and published an old post without photos.
When I first heard the theme for this weekend was BBQ I thought of some of my typical dishes I do on the BBQ and they were all meat based. So I decided a little out side the box thinking was in order. After some digging around for inspiration I found this recipe for vegetarian stuffed peppers on the grill and knew I had to give them a shot. These were so full of fresh flavour and a lot easier to put together then I thought. The only thing I should have made sure was to have the string on hand to help wrap the peppers so we didn’t have as much issues with the peppers trying to fall apart. I can’t wait to try these again.
BBQ Stuffed Peppers
50g (1.8 oz) pine nuts
140g (3/4 c.) long grain rice
1 medium onion, minced
2 garlic cloves, chopped
350mL (1 2/3 c.) vegetable stock
1 bunch spring onions sliced thinly
140g (1 c.) cherry tomatoes, halved
150g (5.5 oz) ball mozzarella, chopped
140g (1 1/2 c.) gorgonzola
handful each of parsley and basil, chopped
3 red and 3 yellow peppers
string, for tying
Recipe from BBC GoodFood