BBQ stuffed peppers recipe | Good Food
A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead
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Cooking tools:
- Grill
- Aluminum foil
- Kitchen scale
- Oven
- Baking sheet
- Skillet
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Paring knife
- Spoon
Ingredients
- 120g buckwheat
- 4 tbsp olive oil
- 2 medium red onions sliced
- 1 small garlic clove crushed
- 1 ½ tsp za'atar (or use a mixture of cumin and coriander)
- 1 tbsp light brown soft sugar
- 2 tbsp red wine vinegar
- 20g pistachios toasted
- 20g hazelnuts toasted and roughly chopped
- 3 plump medjool dates finely chopped
- ½ small pack flat-leaf parsley chopped
- 3 large red peppers
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