Barbecued cheesy capsicums
60 g, chopped
4 medium, (about 200g each)
1 individual, fresh cob, kernels removed
Light cheddar cheese
⅓ cup(s), grated, (40g) grated
2 tbs, finely chopped, plus extra to serve
8 medium, lightly beaten
60 g, sprigs
1 x 3 second spray(s)
- Preheat a hooded barbecue over medium heat (see tip). Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3–4 minutes or until browned and crisp. Transfer to a large bowl. Cool.
- Cut each capsicum in half lengthways. Remove and discard core and seeds. Place on a tray (see note). Add corn, cheese and chives to bacon and mix well. Divide bacon mixture among capsicum halves.
- Pour egg into capsicum halves. Sprinkle with paprika. Turn off burners under barbecue flat plate, leaving grill side on. Place capsicum halves on flat plate and cook, with hood down, for 25–30 minutes or until egg has set. Sprinkle with extra chives and serve with watercress, drizzled with vinegar and oil.