10 May 2008

Barbequed Stuffed Peppers with Feta and Herbs

Barbecued Stuffed Peppers with Feta and Herbs
Even though the day started out dull and threatening rain... barbeque season is in full swing!!! When at my local grocers the other day I found a few packages of multicoloured sweet peppers (a little passed their prime) at a phenominal price. I have had this recipe on the backburner to try for some time so thought this a perfect opportunity to give it a try. These can be served as a side dish or as the main event with a side salad.

This meatless dish was right up my alley, but you could also take your favourite stuffed pepper recipe and adapt it to the barbeque. Keep in mind that the filling would need something to bind it together such as cheese... the pepper is rolled around on its side.

**Barbequed Stuffed Peppers with Feta and Herbs**

1 cup uncooked basmati rice
1 1/2 cups water
1-inch-long piece cinnamon
2 1/4 tsp kosher salt
6 medium green bell peppers
3/4 cup cream cheese (about 6 ounces), at room temperature
1- 1/2 cups crumbled feta cheese (about 7 ounces)
3/4 cup golden raisins (optional)
1/3 cup finely chopped fresh mint leaves
2 tablespoons finely chopped fresh dill leaves
2 tablespoons finely chopped Italian parsley leaves
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon freshly ground black pepper

Place rice in a colander or a fine mesh sieve and rinse under cold running water until the water runs clear. Combine rice, water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid from the pot, discard cinnamon stick, and set the pot aside to let rice cool.

To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.

In a large mixing bowl, beat cream cheese with a wooden spoon until it’s light and fluffy. Stir in feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add reserved cooked rice, and mix gently to combine. Taste mixture and, if necessary, add more salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers)

Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly)

Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes.

If serving as a side dish, slice peppers in half lengthwise.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Best Blogger Tips

35 comments:

  1. Those look really delicious! I can't wait to try them out!

    ReplyDelete
  2. Nicely presented stuffed peppers! The lemon, dill and feta flavour combo is one of my favorites. It sounds interesting to pair it with the cinnamon and raisins.

    ReplyDelete
  3. Oh Val that looks so pretty! I'm glad that despite the crappy weather you made something bright and sunny looking.

    ReplyDelete
  4. Oh it's beautiful, I never thought of putting my peppers on a grill. What a good idea now that the weather is nice.

    ReplyDelete
  5. Val, that's some great summer fair, luv stuffed peppers.

    Have a wonderful Mother's Day 2morrow!

    ReplyDelete
  6. This reminds me of "yemista" done on the grill...but a more exotic version Val. Fantastic flavour combinations.

    ReplyDelete
  7. Thats a stunner. A perfect meatless entre. Did you tie the pepper ot anything to secure it?

    ReplyDelete
  8. I love vegetarian yemista more so than the meat variety Mary. They do make a nice presentation Kevin.
    These would cheer up the dullest of days Judy, no Florida sunshine here:D
    Barbequed peppers are wonderful Noble even if you put them in a baking pan and bake them on indirect heat. Perfect all year round.
    Thank you Peter ..my daughter is taking me on a picnic tomorrow for Mothers day.:D
    Yemista was the first dish I tried in Santorini ...my first day in Greece Peter G.

    ReplyDelete
  9. The filling is almost sticky with the addition of cream cheese..hey I could use goat cheese as well. No need to secure them Glamah.

    ReplyDelete
  10. Have a very happy Mother's day, Val..and lots of fun on your picnic :)

    ReplyDelete
  11. OK - you now have a HUGE fan! I love his recipe.

    Happy Mother's day, sweetheart!

    xoxox Amy

    ReplyDelete
  12. Those peppers look amazing! I love the cream cheese and rice mixture. It sounds so delicious! Very unique too!

    ReplyDelete
  13. Oh, I love this recipe! Great combination of goodness. The cinnamon and raisins are an unexpected touch which makes them all the more appealing.

    ReplyDelete
  14. These are great Bellini V.
    I havent combined lemon dill and feta - but I will now.

    ReplyDelete
  15. Great looking dish. We had a bbq last night, I wish I had seen this recipe before. Well, I guess I just gotta have another real soon.

    ReplyDelete
  16. if you ask me (and no one did), slightly mushy yellow and red peppers are better than fresh green peppers any day of the week. but that's beside the point--these look great! :)

    ReplyDelete
  17. Looks good and a perfect dish now that it is barbequing season again, although it is looking a bit dubious here today! I was interested to see you added cinnamon, I would never have thought of that!

    ReplyDelete
  18. This looks absolutely heavenly, Val! I have some feta I need to use, so I think these will be on the menu this week!

    ReplyDelete
  19. I love roasted/BBQ'd peppers, and with this filling, they must be extra yum! All those committed meat-eaters out there - there ARE alternatives to slinging a whole load of meat on the barbie!

    ReplyDelete
  20. Oh Val these look very delicious and the combos are just great!

    Rosie x

    ReplyDelete
  21. This looks fantastic! Look at those grill marks! Yes, spring has arrived at your house!

    ReplyDelete
  22. Your recipe looks great. I'll have to try them at work. My customers love stuffed peppers.

    ReplyDelete
  23. How did you get the peppers to stay closed on the grill? I'd be afraid that the tops would pop off and the cheese would pour out! I love the idea of this, though, and will definitely try it.

    ReplyDelete
  24. How did I miss this....phew, glad I found it this morning. I love stuffed peppers, they're kinda dramatic..Lovely post about your mom too. Love the photo's

    ReplyDelete
  25. Stuffed peppers, wonderful! I would try this soon as I only tried the packed ones...

    Join, Food for Which My City/Town is known for.

    ReplyDelete
  26. Stuffed peppers are great. I had them once in Greece and love them. Great job.

    ReplyDelete
  27. I love stuffed peppers, and these sound amazing!!

    ReplyDelete
  28. Love the idea, very unique and great presentation!

    ReplyDelete
  29. Feta is one of our favourite cheese, especially in the summer time! I've just seen you cook lots of recipes with feta, it's great!
    I can't wait to try some of them!!!

    ReplyDelete
  30. No mather what the weather is... there you go with your Barbeque!!! He, he! Keep it up :D
    I LOVE stuffed peppers!!!!! I do love them! although I'd change the feta for some pork sausage meat ;-)
    I LOVE your optimism too!

    ReplyDelete
  31. Lovely pepper dish - the cinnamon is an unexpected and interesting addition!

    ReplyDelete
  32. We've been looking for more bbq ideas and I honestly, love this one. Thought about purchasing a bbq book for in laws but told hubby I'm certain there will be great ideas floating through the foodie blogging world. ;)

    ReplyDelete
  33. This is a gorgeous recipe. I love stuffed peppers but usually bake them. I'll have to give them a go on the BBQ, Valli

    ReplyDelete
  34. They look lovely. I'm Greek, so 'gemista' is a classic dish for us to have at home. This is a nice variation of that, thanks... I'll definitely try them soon.

    ReplyDelete
  35. wow! this is scrumptious!

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.