Ingredients:
2 tbsp olive oil
50g pine nuts
150g long-grain rice
2 garlic cloves, chopped
350g vegetable stock
1 bunch of spring onions, sliced thinly
150g cherry tomatoes, halved
150g buffalo mozzarella cheese, chopped
150g gorgonzola cheese, crumbled
2 tbsp finely-grated Parmesan cheese
handful of parsley, chopped
handful of basil leaves, torn
3 red bell peppers
3 yellow bell peppers
salt and freshly-ground black pepper, to taste
Method:
Begin with the stuffing. Heat the olive oil in a pan, add the pine nuts and stir-fry gently until lightly browned. Add the rice and fry until the grains are coated in the oil and appear glossy. Add the garlic and fry for 1 minute more then pour in the vegetable stock.
Bring the mixture to a boil, reduce to a simmer, cover the pan and cook for about 10 minutes or until the rice is tender. Take off the heat and allow to cool slightly before stirring in the spring onions, cherry tomatoes and cheeses along with the chopped herbs. Season to taste then set aside to cool completely.
Take the peppers and carefully cut around the stalk so you can remove it with a plug from the top of the pepper. Take a sharp knife and cut from the hole you have just made down the entire length of the pepper. Carefully open the pepper and scrape out the membranes and seeds.
Use the rice and cheese mix to stuff the pepper. Now, for each pepper take about a 1m length of string. Form a loop in the centre and slip this over the stalk you removed from one of the peppers. Carefully close the pepper and sit the stalk back in place. Now use the string to wrap several times around the pepper to secure the stalk back in palace then wrap several times around the middle to ensure that the filling cannot escape. Tie the ends of the string securely in place with a knot.
When all the peppers have been stuffed and tied, place them on your hot barbecue and cook over moderate heat (with the grill at it highest position) for between 15 and 20 minutes, turning the peppers frequently, or until they are tender all the way through and evenly browned. If the peppers look like they are splitting too much, wrap in a sheet of kitchen foil and continue cooking.
Serve hot.
