A colourful and tasty BBQ dish from Jonathan for a summer celebration !
Preheat the BBQ for indirect cooking, half the BBQ on, other half off. (Alternately preheat oven to 375*)
Cut the peppers in half, from top to bottom (lengthwise), and scoop out the seeds.
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.
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.
Stuff the peppers with the rice mixture. Be generous. Top with the remaining 1/2 cup of cheese.
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).
Cook until the peppers are tender and cheese is melted and golden. Sprinkle the remaining parsley on top before serving.
NOTE: If the cheese is coloring too fast, cover the peppers with foil. Remove the foil in the last 5 minutes of cooking.
Subscribe to our newsletter
