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recIPeS
GeNerAL SAFeTY
Gr IL Le D r eD Pe P P erS
ST UF F e D wITH mo Z Z Are LLA
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
1-1⁄ 2 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 1⁄2" 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 1⁄2" from top, and reserve
tops. Carefully remove seeds and membranes.
In a bowl combine croutons, mozzarella, basil, gar-
lic, 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.
PA rA DI Se G rILLe D
from Weber's Big Book of Grilling™
Indirect/Medium
For the glaze:
3/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple, about
1/2 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 com-
bine 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.
eS
15
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