Stuffed sweet peppers on the Barbecue
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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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.