Grilled Stuffed Peppers

published on 5 June, 2018 at 10:22

Ingredients:

1 Tomato

10g Parlsey

1 Small Onion

2 Spring onions

¼ Scotch Bonnet Chilli

5 Bell Peppers (mixed colours)

250g Brown Rice (uncooked Weight)

1 Tbsp Cooking Oil

½ Tsp Dried Thyme

½ Tsp Black Pepper

150g Dried Fish (Prepared Weight)

200g Grated Cheddar Cheese

Instructions:

Cook Your brown rice and allow to cool.

Deseed and dice your tomato.

Chop your parsley.

Dice and slice your onion and spring onions.

Cut the top of your peppers then remove any seeds and ribs.

Place a heavy based pan on your grill and add the oil.

When hot add the onions, reserving some spring onions for later.

Then add the chili tomato, parsley, thyme and black pepper

Cook for 4-5 minutes.

Add the fish to the cooked rice and then add the cooked vegetables.

Add in the grated cheese (reserving a little for later) then mix.

Stuff this mix into your peppers.

Place the peppers into a heavy based pan and sprinkle with the remaining cheese and spring onions.

Place over the indirect heat section for 30 minutes and close your grill.

Move to the direct heat section for 5 minutes and again close your grill.

Serve with chopped chives

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