Stuffed long peppers on the BBQ with a refreshing mango and pomegranate salsa

The smell of charcoal, the warmth of barbecue pits and the sound of laughter and the sense of joy all around….It is National BBQ week and I have collaborated with Chippa Sauces for an exciting recipe which is perfect for anyone who suffers from either gluten, dairy or egg intolerances and wants a delicious bbq dish which is easy to prepare and fun.

As we are slowly easing into summer, and BBQ season, this is a great dish to make and the mango and pomegranate salsa on the side is really refreshing.

Chippa is the UK’s only free-from condiment range and is gluten-free, dairy-free and egg-free. As Chippa Condiments are suitable for everyone, no one has to miss out on BBQ fun! For my recipe I have used the Brown Sauce, which compliments the dish perfectly.

Stuffed long peppers with a mango and pomegranate salsa

Ingredients:

For the Stuffed long peppers

• I can sweetcorn
• 2 spring onions, chopped
• handful coriander, chopped
• 1 tablespoon Chippa Brown sauce
• Olive oil to drizzle
• 2 long sweet peppers

For the mango and pomegranate salsa

• 2 large mangos, cut into cubes
• Handful of Pomegranates
• 1 tablespoon Chippa Brown sauce
• Juice of 1 lemon
• Teaspoon of chopped coriander

Method:

1. Fire up the BBQ or fire pit.
2. Cut a slit in the middle of each long pepper and drizzle with olive oil all over generously.
3. Now mix the sweetcorn, spring onions and Chippa Brown Sauce in a bowl and then stuff each pepper with the mixture.
4. BBQ till nicely browned on the underside and piping hot.
5. For the salsa, simply mix the mango, pomegranates, coriander, lemon and Chippa Brown Sauce together and eat as an accompaniment to the stuffed long peppers.

RRP – £1.50 from Sainsbury’s. For more information visit: www.ilovechippa.com