Peppers are coming into season as the weather properly warms up, so I started looking around for recipes to use up the inevitable giant cheap bags at the market. I found this rather fiddly recipe that had an interesting flavour combination I hadn't tried before. I knew I couldn't be bothered with all that string nonsense, and doubly so when we found a big $1 bag of sweet pointed peppers just beginning to wrinkle into overripe territory. So we skipped all that stuffing malarky, and just bbq'd the peppers into tender, charred strips, made the stuffing separately and laid it over the top. Lovely!
- 6 pointed or 4 bell peppers
- 50g pine nuts
- 2 garlic cloves
- 140g long grain rice
- 350g vegetable stock
- 4 spring onions
- 2 tomatoes
- handful each of parsley and basil
- 150g gorgonzola
Slice the peppers lengthwise and remove all the pith and seeds, but leave the stems on. If you are using large round bell peppers, slice them into thirds so that each piece can lie flat on the bbq. BBQ or grill for 5-20 minutes, skin-side-down, until the flesh is sweet and the edges are charred (the cooking time will depend strongly on the thickness and ripeness of the peppers, and the heat of your grill or bbq).
When the peppers are done, place them on a serving plate, skin-side-down. Dice the Gorgonzola and stir it, and two-thirds of the pine nuts, through the rice, but don't completely combine the cheese; allow little pockets to remain. Tip the stuffing onto the peppers and scatter with the remaining pine nuts, and a few torn leaves of basil.