Piri Piri Stuffed Peppers
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect (Roasting)
Fuel used: Lumpwood Charcoal
Cooking Temperature: 180-190C
Ingredients
3 Bell Peppers
4 shallots, finely sliced
1 clove garlic, minced
1 bunch fresh parsley, approx 30g
6 sundried tomatoes
100g chickpeas
150g cooked rice
6 rashers streaky bacon
dash of red wine
1tbsp Piri Piri Rub from The Smoky Carter
1/4 cup pine nuts
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
50g melted butter
Method
Pre-heat a skillet over a medium heat then add your 6 rashers of streaky bacon. Fry the bacon until it is golden brown and crispy. Remove from the skillet and place it on some paper towel to drain.
Add the finely sliced shallots and minced garlic to the skillet which still contains the bacon fat. Toss them around in it and saute until the shallots start to soften.
Next add the chopped sun-dried tomatoes, chickpeas and pine nuts. Stir these through the shallots and saute for a further 4-5 minutes.
Season the mixture with the Piri Piri seasoning then mix in the cooked basmati rice. Finally, add a dash of red wine to give the sauce some richness and cook for a further few minutes. Add most of the chopped parsley, keeping a little bit behind for the topping.
To make the topping, mix the breadcrumbs, parmesan cheese and the remaining parsley together in a bowl. Slowly stir in the 50g of melted butter until the mixture resembles a crumb texture.
Cut the bell peppers in half from top to bottom and scoop out the inside using a spoon. Add 2-3 tablespoons of the stuffing mixture to each pepper half and lightly pack it down to just below the rim of the pepper.
Next add around 2 tablespoons of the breadcrumb mixture on top of each pepper.
Roast the peppers for 20-30 minutes at a temperature of 180C or until the peppers have softened and the tops are golden brown.
