Gastronomixs

Stuffed sweet peppers on the Barbecue

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Stuffed sweet peppers on the Barbecue

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Ingredients

12

 

baby sweet peppers

2

large

red sweet peppers

Preparation method

  • Set the temperature of the barbecue to 200°C.
  • Scorch the sweet peppers until black and wrap in foil to make them easier to clean.
  • Grill the baby sweet peppers until lightly scorched.
  • Clean the peppers.
  • Finely chop the big peppers and use to fill the baby peppers.
  • Decorate by replacing the stem.

Serving suggestions

  • Delicious as a Mediterranean snack.
  • Nice as a garnish for an entremets or main course, e.g. with pork ribs and a selection of grilled vegetables.

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