Stuffed sweet peppers on the Barbecue

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

Stuffed sweet peppers on the Barbecue

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 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




baby sweet peppers



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.

Previous page