Each year, at least 90% of American families go to at least one BBQ party or cookout. More than 40% of American families host their own cookout or party that serves barbecued food. Millions of packages of potato chips, popcorn, and crackers with barbecue flavor are sold every day. Barbecue has been around since the Colonial days, and its popularity has never slowed down. Nowadays, the BBQ is not the fashion of American families, but also the fashion all over the world. Here I want to introduce a vegetarian BBQ sauce recipe to you.
One interesting vegetarian BBQ sauce recipe is the stuffed peppers grilled on the BBQ. For the filling, heat 2tbsp of olive oil and add 50g of pine nuts until it gets roasted. Add 140g long grain rice and fry it until it turns translucent. To this, put around 2 garlic cloves finely chopped and then pour around 350g of vegetable stock. Once the stock starts to boil, cover it and cook for 10 minutes until the rice turns tender. Leave it aside for cooling.
On the mixture cooling slightly, stir in 1 bunch of thinly sliced spring onion, halved 140g of cherry tomatoes, 140g Gorgonzola cheese, 150g mozzarella chopped finely and a handful of parsley and basil finely chopped. Stir it until it gets evenly distributed to the cooked mixture.
Then, take around three yellow peppers and three red peppers, slit it down, opening it slowly. Stuff the pepper with the filling. Take a kitchen string and bind the pepper firmly at the center. On tying, complete the process by placing it on a moderately heated BBQ for about 15-20 minutes, turning them frequently to avert it being burnt. Serve them hot when the rich flavor and the aroma oozes out making it highly appetizing. This vegetarian BBQ sauce recipe can serve approximately six people. It can go well with the aborigine-pepper salad.
Tags: BBQ sauce recipe
