Easy

BBQ Cheesy Rice Stuffed Peppers

Author: Jonathan Cheung

A colourful and tasty BBQ dish from Jonathan for a summer celebration !

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[Total: 7 Average: 5]
Cooking 30 Min
Servings Serves 4-6
Product Long & Wild Blend

Ingredients












Preparation

Step 1

Preheat the BBQ for indirect cooking, half the BBQ on, other half off. (Alternately preheat oven to 375*)

Step 2

Cut the peppers in half, from top to bottom (lengthwise), and scoop out the seeds.

Step 3

Preheat a medium sized frying pan over high heat. When hot, add the oil and the ground meat. Cook until it has a bit of colour, 6-8 minutes. Add the onion, garlic and cherry tomatoes. Sauté for another 3-4 minutes, or until onions have softened and tomatoes are starting to give off some juice. Stir in the chili powder and remove from heat. Add 1/2 the parsley and allow to rest for a minute.

Step 4

In a large mixing bowl, combine the rice, the meat mixture, and 1 cup of the grated cheese. Stir together and season generously with salt & pepper.

Step 5

Stuff the peppers with the rice mixture. Be generous. Top with the remaining 1/2 cup of cheese.

Step 6

Place the peppers onto the BBQ side that is ‘off’. Close the lid and let bake in the BBQ for 30-40 minutes, maintaining a temperature of 375*-400* in the BBQ. (If cooking in the oven, place the peppers in an oven proof dish and bake for 30-40 minutes).

Step 7

Cook until the peppers are tender and cheese is melted and golden. Sprinkle the remaining parsley on top before serving.

Step 8

NOTE: If the cheese is coloring too fast, cover the peppers with foil. Remove the foil in the last 5 minutes of cooking.

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