Charred and Filled Peppers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Basmati rice
- 2 tablespoons finely chopped Fresh herbs (parsley and basil)
- 2 tablespoons Pine nuts
- 1 tablespoon lemon juice
- 0.333 cup freshly grated Parmesan
- 4 Bell pepper (red and yellow)
Preparation steps
1.
Add the rice to twice the quantity of salted water. Cover and boil for around 20 minutes until cooked.
2.
Remove from the heat, stir through the herbs, pine nuts, lemon juice and parmesan and season to taste with salt and ground black pepper.
3.
Stuff the rice mixture into the peppers, put the pepper tops back on as 'lids' and tie on firmly with kitchen string.
4.
Grill on the hot, oiled barbecue, turning regularly, for around 10 minutes until lightly charred all over.
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