Stuffed sweet peppers on the Barbecue
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.