These are a tasty addition to any BBQ and can just as easily be cooked in the oven.
These tasty little gems are amazing, and simple to make with just a little effort. Guarenteed to look as good as they taste.
3 Red Peppers, Halved lengthways
10 -12 rashers Bacon
150 g Mature Cheddar
1/2 Onion finely chopped
1 Chili, deseeded and finely chopped
1 Glass Beer or wine
Set the BBQ for indirect cooking.
Cook the bacon on the BBQ until crisp but not burnt and set aside for the stuffing.
Cut the peppers in half and deseed.
Rub the Olive oil into the outer skins of the peppers.
Place them on the BBQ away from the coals open side up and top up with the beer or wine and close the BBQ lid and leave for 20 minutes.
Meanwhile prepare the stuffing by coursly chopping the bacon and mix into the cheese and finely chopped onion and chili.
Mix the breadcrumbs and parmesan to make a crispy topping.
After the 20 minutes is up remove the lid and with a skewer poke a drain hole in the bottom of the pepper and carefully add the stuffing mixture.
Then add the breadcrumb mixture to the top and put the lid back on the BBQ for a further 5-10 minutes to melt the cheese and crisp the top.
Serve as a side to any BBQ or as a dish by itself.