UK BBQ Mag Summer 2017 - Page 81

A simple but delicious twist on stuffed peppers, these are great palaeo food, or nice for vegetarians, or just a tasty side dish.


Different coloured peppers, halved and deseeded – keep the stalks on.

For the filling:

Mozarella cheese, torn into pieces

Cherry tomatoes

Chopped mushrooms

Garlic cloves, crushed

I chilli, deseeded & finely chopped

Black olives, pitted and halved

Salt & pepper

Olive oil

Sprinkle of fresh or dried oregano

Fresh basil

Grated cheese


Lay out the peppers in a baking dish.

Cut the cherry tomatoes in half and chop the mushrooms.

Place all your ingredients into the peppers, finishing off with a drizzle of olive oil and fresh basil leaves.

Put into your BBQ and cook for about 20 -30 minutes, depending on the heat. I cooked these in the KJ for about 25 minutes at 120C whilst I was cooking a pork shoulder. Once the peppers get a bit soft and the mozzarella has melted, sprinkle on some grated cheese and cook for a bit longer until that too has melted and the peppers look like the top of a pizza.



Pepper Pizzas

By Sue Stoneman