- 3 red and 3 yellow peppers/ capsicum.
For the stuffing
- 2 tbsp olive oil.
- 50g pine nuts.
- 140g long-grain rice.
- garlic cloves.
- 350 g vegetable stock.
- 1 bunch spring onions.
- Cherry tomatoes.
- Mozzarella cheese.
- Chopped parsley and basil.
Heat the oil in a pan and add pine nuts till they are slightly toasted. Add in the long-grain rice and fry till they are glossy. Stir in the garlic and add vegetable stock to cook the rice. Once the rice is cooked, add in the rest of the stuffing ingredients and let it cool.
To stuff the peppers, just cut them around the stalk. Fill it with the stuffing, but make sure you don’t over-stuff it. Use a kitchen string to tie the capsicum top back on.
You’ll need to go several times around the pepper to secure the filling. Once you are done, you can barbecue your stuffed peppers on the grill. You can wrap them in foil before grilling, if you want to!
Extra TIP: If you don’t have quite enough meat, use more veggies, or add new ingredients to the mix, like black beans or fresh corn.