Stuffed Peppers

Set your grill to grilling temperature 225-250 degrees C and create a direct and indirect zone.

Stuffed peppers have a bit of a kitsch image, not always given the consideration they deserve.

Like many vegetables, grilling can transform the taste and texture. Peppers develop a rich and sweet taste that compliments and brings another dimension. Add to that a smoky flavour from the grill along with a bit of charring and you will wonder why you haven’t made them more often.

You don’t actually have to stuff them at all, they are delicious grilled on their own, and with a bit of salt and lime juice.

What you stuff a pepper with and how much is up to you. If you overfill, they may burst or disintegrate.

The normal red and yellow bell peppers, the smaller baby sweet peppers and Sweet Pointed Peppers are all perfect and have no heat.

You can also use larger chilli peppers such as Fresno, Jalapeno (they can be hot), Aleppo, Hungarian hot wax and Red Devil.

If you want to use meat in your peppers, make sure it is either cooked first and combined into a mix to be reheated in the pepper,

  • OR you really must use raw meat, cook it for long enough in the indirect zone that it is cooked.

Fish is more forgiving and steams well inside the cooking peppers.

All pepper, regardless of size, wash, slice the top off and keep to one side then de-seed, taking as much of the pith out as you can.

If you can lay your hands on some fresh herbs such as oregano, basil, mint, thyme, chives etc then great, if not, don’t worry, dried ones will do.

Some great combinations;

  • Feta, roughly chopped Red onion, basil and Mint.
  • Cooked cous Cous, finely diced courgette, shredded carrots, onion, thyme, oregano and mozzarella.
  • Grated carrot, desiccated coconut, garam masala.
  • Cooked crushed potato, crushed,garlic, chilli, finely chopped sweet pickled beetroot and cheddar cheese.
  • Raw Tiger prawns in garlic and olive oil fir perfectly into a Jalepeno.

Bell peppers sliced in half long ways, you can try any of the above, but also add in cooked rice, beans and overfill so it is filled proud to the edge.

Stuff your pepper, remember the stuffing will expand and the chilli itself will weaken when it is cooked. You don’t want to overfill.

Start off direct, but keep your eye on them, they will char all of a sudden, then move to the indirect zone and leave for 10-15 mins for bell peppers or 2-5 mins for smaller chilli peppers.

Serve with green salad and a sprinkling of fresh herbs.

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