Light your BBQ! While that’s heating, pop inside and cook the mince, make sure someone stays outside to keep an eye on the BBQ.
For the mince… place a non-stick pan over a medium heat, drizzle in a good glug of oil. Tip the mince into the pan. Cook for 5 mins, then turn the mince over and repeat. As It cooks, you can start flaking it apart. Add a bit more oil to help it get mega crispy.
Add the yellow pepper and garlic, season well with salt. After around 3 – 4 mins add the harissa. Give it a good stir, then add the cherry tomatoes and the parsley. A squeeze of lemon juice is an optional upgrade at this point. Check the seasoning then set aside.
Make the chimichurri by combining the parsley, oregano, garlic chilli, red wine vinegar, oil and salt. Mix well. Check the seasoning. See if it needs any more salt or any more vinegar for zingyness. Add more oil if it needs to be looser.
Go back and check the BBQ is looking good. Lightly oil the long red peppers, and grill for around 10 mins until nicely coloured.
Remove the peppers from the heat and stuff with the mince mixture. Place back on the BBQ on an indirect heat until nice and hot.
Serve with a healthy drizzle of the chimichurri
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!