BBQ Cheesy Rice Stuffed Peppers or Capsicums
Roughly 35 minutes cooking time
Cookable string or twine
5 large peppers (capsicums)
1 dessert spoon vegetable oil
140g Basmati rice
50g pine nuts
350g vegetable stock
150g Buffalo-milk mozzarella
Roughly a handful of fresh parsley and basil
1 teaspoon powdered fenugreek and a good few twists of salt and pepper
As always, begin by prepping your ingredients. First thing measure out the basmati rice then add to a sieve. Place a large bowl underneath then run enough water so that the rice is covered, then use your hands to shift the rice around to wash it until the water is milky, then drain in the sieve and repeat three to four times so the water is clear, once this happens leave the rice in the sieve to drip dry. Remove the basil and parsley from their stems, wash thoroughly and leave to drip dry. Wash the tomatoes then use a sharp knife to slice into slices before cutting across to dice them. Add the diced tomatoes to a large bowl then take the drip dried basil and parsley and finely chop then add to the bowl.
Continue by taking a non-stick frying pan, heating it without oil and then add the pine nuts before stir frying until they are golden brown, then add to the bowl with the tomatoes. Now add the dessert spoon of vegetable oil to a large saucepan, heat and then add the rice and stir constantly on a high heat for two to three minutes, then add in the gluten free vegetable stock place a lid on top and when it starts to boil reduce to the lowest heat and lave for 10 minutes. While this is happening drain and chop the mozzarella then remove any rind from the gorgonzola before dicing and adding to the tomatoes with the mozzarella. When the rice is cooked, add to the bowl of tomatoes and mix thoroughly. Then take a chopping board and using a sharp knife cut around the stalk at the top of the peppers and gently remove. Then remove and discard the seeds and any remaining seeds and white structures in the pepper before washing thoroughly. Fill to around two to three centimetres from the top of the pepper then top with the stalk piece, tie some cooking twine around it before passing under the pepper and back up to the stalk, then secure with a knot.
Place on the BBQ grill and cook on high direct heat for 2 minutes on each of the four sides, then wrap each in tin foil and roast on indirect heat for another 15 minutes occasionally turning.