Stuffed peppers just got a bold upgrade with this harissa yogurt recipe

Stuffed peppers become incredibly succulent and so much sweeter if grilled correctly.

Love the flavor of the charred skins? Leave them on. Without the skins, they are still deliciously smoky.

If you're building a list of barbecue recipes, add this stuffed peppers with harissa yogurt to it; it makes an amazing, filling side, but it's a wonderful main for the veggies in your crowd, too.

Ingredients

• Serves 6
• For the peppers
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1⁄2 tsp ground cinnamon
  • 1 1⁄2 tsp ground cumin
  • 1 cup Puy lentils
  • 1 ⅔ cups vegetable stock
  • 5 oz spinach leaves
  • 2 tbsp raisins
  • 2 tbsp pine nuts,
  • toasted in a dry pan
  • 2 tbsp chopped mint
  • 2 tbsp chopped parsley
  • 6 sweet peppers
  • For the yogurt
  • 2 tbsp harissa paste
  • 1 ¼ cups Greek yogurt

The Homes & Gardens method

1. Gently soften the onion in the oil for 10 minutes. Add the garlic, cinnamon and cumin and cook for one minute.
2. Stir in the rinsed lentils and the stock. Bring to the boil, then simmer for 20 to 25 minutes until the lentils are tender but still hold their shape.
3. Fold in the spinach just before removing from the heat, letting it wilt.
4. Stir in the raisins, toasted pine nuts, mint and parsley, and season to taste.
5. Halve and de-seed the peppers, then lay them out, cut sides up, and spoon enough lentil mixture into each half to fill it completely. Pair up the halves and tie together with string (use cooking twine, at Amazon, for this). For extra security, wrap the peppers tightly in oiled foil.
6. Cook over white-hot coals for about 20 minutes, turning often, until the peppers are lightly charred on all sides but still hold their shape.
7. To oven-cook, place in a roasting tin and cook at 400°F, Gas Mark 6, for about 35 minutes.
8. Swirl the harissa into the yogurt and serve with the peppers.

If grilling a ton of peppers when you're hosting a crowd is too much like hard work, you can prep these up the day before and simply warm through in the oven for 30 minutes or so while you're grilling the meat. Our round up the best grills will help you ensure you have the best kit for the year ahead.