Method

The filling is essentially a flavourful risotto that will go well the taste of BBQ charred peppers so the best place to start is with the filling

Add the oil and butter to a pan and bring to a foam. Add the onions and soften for about 5 minutes before adding the mushrooms and cooking for a further 3 minutes. Add the garlic and cook for another minute.

Now add the rice and stir around the pan for a minute or two before increasing the heat and adding in the white wine. Reduce the white wine completely and add enough veg stock to the pan to just about cover the rice, drop the heat to medium and leave for about 5 minutes

Keep checking the rice and top with veg stock with needed. Remember we don’t want to boil the rice, we let the rice soak up the flavours

If you run out of stock, use some boiling water until the rice is done and al dente. When done, remove from the heat and stir in the parmesan and fresh herbs and let cool.

Now is the time to prepare the peppers. The easiest way is to carefully cut around the top of the pepper at an angle (much like when carving a pumpkin so the lid doesn’t fall into the hollowed out cavity). Keep hold of the pepper lid but remove the seeds and white pith from inside

Fill the inside of the pepper with the risotto mix, not stuffed all the way or it’ll likely split when we BBQ it later. Pop the pepper lid back on top and then wrap some tinfoil around the top to secure it. Don’t cover the whole pepper with tin foil, just enough to keep the lid on.

You could use some cocktail sticks to hold the tin foil in place

Place the stuffed peppers on the BBQ over a medium heat and turn occasionally to char the outside. When fully charred you can serve

Certainly beats a green salad.