Instructions
Prepare the filling:
Remove the sausage meat from its casing and mix it with the fennel powder and sliced black olives.
Prepare the peppers:
Slice the pointed bell peppers in half lengthwise and remove the seeds and membranes. Fill each pepper half with the sausage mixture, pressing it in gently to ensure it’s evenly distributed.
Grill the peppers:
Preheat the Barbecook E-Carlo, the perfect electric table grill for this dish, to a low heat setting. This compact and stylish barbecue is ideal for balcony grilling, ensuring even heat distribution and a perfectly cooked filling. Place the stuffed peppers on the E-Carlo and cook for 15–20 minutes with the lid closed, until the peppers are tender and the filling is fully cooked.
Serve:
Garnish the stuffed peppers with fresh basil leaves and serve immediately.
A Handy Tip for Perfect Peppers
It’s common for peppers to come off the barbecue with a charred skin. Don’t worry—this actually adds flavor! To remove the skin, let the peppers rest in a sealed bowl for a few minutes. The steam will loosen the skin, making it easy to peel off for a cleaner presentation.
These stuffed pointed bell peppers are a wonderful addition to your barbecue lineup. Smoky, savory, and aromatic, they’re sure to be a hit at your next gathering. Enjoy!
