Stuffed sweet peppers on the Barbecue
As soon as sweet peppers are charred, they lose their texture. That is why the mini sweet peppers that do keep their shape are filled with this.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Makes 12 pieces.
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Ingredients
|
2 |
|
large red sweet peppers |
|
12 |
|
baby 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.
- Vary the filling, e.g. fill with eggplant, tomato, or olive.