Lachy Strachan’s recipe for BBQ Cheesy Chorizo Stuffed Baby Capsicums

Lachy Strachan’s recipe for BBQ Cheesy Chorizo Stuffed Baby Capsicums

I love how easy this dish is to prepare and grill. It packs maximum flavour but is a dish that you can whip up any night of the week. The key is using baby capsicums cut in half as the chorizo filling can cook in time on the grill the same time as the capsicum becomes charred sweet and juicy. Also try to use fresh chorizo sausage and not the dried deli type as you want the softer meat to use for the filling.

 

Instructions

1. Preheat BBQ with the lid closed for 10 minutes setup with both a grill and hotplate / skillet & then reduce to medium direct heat.
2. Cut the capsicums in half & deseed. Coat both sides with a little olive oil and set aside.
3. With the chorizo removed from the casings place into a bowl and combine with cheese, a little olive oil, salt, pepper & garlic powder. Once all ingredients are well combined start to stuff the capsicum halves until the filling is level to the top of the capsicum.
4. Place stuffed side down onto BBQ hotplate on medium heat and sear for about 1 minute with the lid closed. Use a flat BBQ spatula to carefully remove from hotplate and flip over and transfer onto the cooking grill capsicum side down and continue to grill for another 10-15 minutes with the lid closed.
5. Once the capsicum is nicely charred remove from the BBQ and let rest for a couple of minutes.
6. Serve with fresh parsley and enjoy!

Ingredients

Serves 4:

• X8 Baby Capsicums
• Olive oil
• X4 Chorizo sausages removed from casings (fresh gourmet style)
• 200g Mexican style blend shredded cheese
• 1 Tsp Salt & Pepper’
• 1 Tsp Garlic powder
• Fresh parsley for garnish