Cooking peppers over fire gives a great smoky flavour and enhances the sweetness, making them the perfect receptacle for any flavoursome filling…. BBQ meat, spiced rice, baked eggs…. take your pick! Here we use the same pesto as in our courgette recipe in this issue.
4 large peppers
500g fresh mozzarella
50g pine nuts
1 clove garlic
50g pine nuts
50g fresh basil
1 tsp sea salt
100ml rapeseed oil
Juice ½ lemon
20g grated hard cheese such as Parmesan or Pecorino
1. Set up the BBQ for indirect cooking. Blend the ingredients for the pesto and set aside.
2. Half the peppers lengthways and remove the seeds, placing the peppers over direct until lightly charred then move to indirect side and cook until beginning to soften.
3. Divide the mozzarella between the peppers and cook for 5-10 minutes until melting, top with pesto and toast remaining pine nuts.
4. Sprinkle toasted pine nuts on the peppers.
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