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18
GRILLED RED PEPPERS
STUFFED WITH MOZZARELLA
Indirect/Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium sweet red bell peppers
1 cup fresh mozzarella cheese,
cut into small cubes
1½ teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into
enough ½" croutons to make 1 cup.
In a skillet, warm the olive oil, add the croutons, and
sauté until golden; drain on paper towels. Cut tops
off peppers about ½" from top, and reserve tops.
Carefully remove seeds and membranes.
In a bowl combine croutons, mozzarella, basil, garlic,
and oil. Mix well, adding salt and pepper to taste.
Stuff peppers with mixture, replace tops and secure
with toothpicks. Grill peppers, top sides up, over
indirect medium heat until peppers are soft but still
hold their shape, 12 to 15 minutes. Remove tops
and cut in half lengthwise.
Makes 6 servings.
PARADISE GRILLED
from Weber’s Big Book of Grilling™
Indirect/Medium
For the glaze:
¾ cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple,
about ½ inch thick each
1 teaspoon cracked dried green peppercorns
or cracked black peppercorns
4 scoops vanilla ice cream
To make the glaze: in a small saucepan combine
the glaze ingredients and whisk until smooth. Bring
to a boil over medium high heat and cook until
thickened, 1 to 2 minutes. Keep the glaze warm or
reheat when ready to serve.
Season both sides of the pineapple slices with the
peppercorns. Grill over indirect medium heat until
well marked, 6 to 8 minutes, turning once halfway
through grilling time. Serve each pineapple slice
with a scoop of ice cream and some of the glaze
drizzled over the top.
Makes 4 servings.
RECIPES