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Stuffed Peppers- Grilled: Date Added: 6 Aug 2012
Listed in: Vegetables To Try
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Stuffed Peppers- Grilled
Ingredients


Great recipe from the Boston Globe. I like it because it contains so many vegetables and I can make it ahead and finish the last 15-18 minutes of cooking on the grill the same time I grill other dishes.

Serves 6 as a side dish
1 dry pint grape or cherry tomatoes, halved (or quartered, if large)
4 garlic cloves, minced
8 anchovy fillets, chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and black pepper
3 tablespoons chopped fresh parsley
cup chopped fresh basil
3 red bell peppers, halved lengthwise through the stem, membranes and seeds removed
In a medium bowl, mix the tomatoes, garlic, anchovies, 2 tablespoons oil, teaspoon salt, black pepper to taste, the parsley, and half of the basil.


Cooking Instructions

Prepare a medium fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium.)
Grill the bell peppers open sides down until the edges char, 6 to 8 minutes. Turn the peppers, divide the tomato mixture among them, cover the grill, and grill until peppers are tender but not collapsed, 15 to 25 minutes.
Arrange the peppers on a platter and drizzle with oil and sprinkle with the remaining basil just before serving hot, warm, or at room temperature.

Calories per serving: 87 per pepper, not counting extra oil drizzled in the last step.

Variation: Peppers Stuffed with Grilled Onion and Zucchini
3 peppers prepared as directed above
1 medium zucchini or summer squash , sliced in half
1 large yellow onion, cut in half
1 tbsp olive oil
Salt and pepper
cup fresh herbs chopped such as basil, rosemary, oregano, flat parsley or a combination of them all to equal cup
Follow the grilling instructions above for the peppers and grill the zucchini and onions for the same amount of time
Remove the peppers. Chop the onion and squash toss with the oil, herbs and salt and pepper to taste. Return to grill and cook 15 to 18 minutes more. Serve hot

Peppers Stuffed with Onion and Tomato
3 peppers as prepared above
2 slices red onion, 1/2 inch thick
2 slices yellow onion, 1/2 inch thick
1 cup chopped tomato
1-2 tbsp fresh herbs of your choice - basil, parsley, rosemary
salt and pepper to taste
1 tbsp olive oil

Grill the peppers and onion slices for 6- 8 minutes. Remove from grill, chop the onions, toss with tomato, herbs, salt and pepper, oil , stir and stuff each pepper. Grill as directed above

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