Cheesy Stuffed Peppers

Make the filling by mixing the garlic, spring onions, herbs and cheeses in a bowl with some black pepper. Slice off the tops of the peppers and carefully remove the seeds and pith, being sure to keep the skins intact. Stuff each pepper with approximately 2 tbsp of cheese mixture, then press the tops back on and skewer with a skewer.
Brush the peppers with oil and barbecue for 10 mins, turning every few mins until charred on the outside. Drizzle with olive oil and balsamic vinegar and serve as a side.

20 mins

4 serving

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