These stuffed peppers are perfect for a weeknight dinner.
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ingredients
directions
Heat a charcoal grill to medium-high heat.
Stir together the rice, scallions or green garlic, 1½ tsp salt, ground coriander, paprika, and olive oil and chopped parsley in a large bowl. Fill the peppers ¾ of the way. Fill the pepper opening with a tomato half to act as a lid. Add the peppers to a large heavy-bottomed pot, along with the parsley stems and coriander flowers and seeds.
Pour over the crushed tomatoes and water. Drizzle with olive oil and sprinkle with remaining salt.
Cover the pot and place onto the grill and bring to a simmer. Reduce the heat to low to maintain a simmer. Cook, covered until the rice and peppers are fully cooked, about 45 minutes to 1 hour. Once the rice is tender, remove the lid from the pot, close the grill and allow the charcoal flavour to seep in for 5 to 10 minutes.