Cooking peppers over fire gives a great smoky flavour and enhances the sweetness, making them the perfect receptacle for any flavoursome filling…. BBQ meat, spiced rice, baked eggs…. take your pick! Here we use the same pesto as in our courgette recipe in this issue.

Ingredients

 Serves 4 as main, 8 as a side

 INGREDIENTS

 4 large peppers

 500g fresh mozzarella 

 50g pine nuts

 PESTO

 1 clove garlic

 50g pine nuts

 50g fresh basil

 1 tsp sea salt

 100ml rapeseed oil

 Juice ½ lemon

 20g grated hard cheese such as Parmesan or Pecorino

Method

1. Set up the BBQ for indirect cooking. Blend the ingredients for the pesto and set aside.

2. Half the peppers lengthways and remove the seeds, placing the peppers over direct until lightly charred then move to indirect side and cook until beginning to soften.

3. Divide the mozzarella between the peppers and cook for 5-10 minutes until melting, top with pesto and toast remaining pine nuts.

4. Sprinkle toasted pine nuts on the peppers.