Grilled Stuffed Peppers

01Method

1. 1

   Warm the oil in a pot and toast the pine nuts or almonds until golden brown.

2. 2

   Add the uncooked rice and stir constantly until the grains become glossy. Mix in the minced garlic and pour in the stock.

3. 3

   Cover the pot and simmer gently for about ten minutes until the liquid is absorbed and the rice is tender.

4. 4

   Remove from heat, let cool briefly, then fold in the green onions, tomatoes, both cheeses, and fresh herbs.

5. 5

   Using a sharp knife, carefully cut around the stem of each pepper to create a removable cap, keeping a half-centimeter border. Make a lengthwise slit down one side and gently open the pepper; remove the white ribs inside.

6. 6

   Spoon the rice mixture into each pepper, filling carefully so the filling stays intact.

7. 7

   Cut approximately one meter of kitchen twine and wrap it tightly around the stem area to secure the cap, then wind the remaining length around the entire pepper several times, tying the ends into a knot.

8. 8

   Place the peppers on a medium-heat grill and cook for fifteen to twenty minutes, turning occasionally until brown blisters form on the surface. If they begin to char excessively or the twine threatens to burn, wrap them individually in foil and finish cooking covered.