Grilled Stuffed Peppers with Tangy Tomato Sauce

Time: 35 - 45 mins
Effort: Easy

2 whole peppers (any color)
1/4 lb ground veal/beef
1 egg yolk
1 large shallot, minced
1 tsp oregano
salt & pepper
1 tsp Worcestershire sauce
1 tbsp condensed beef stock
1 tsp sugar
1 tbsp olive oil
1 small can (5 oz) Tomato Paste
! 1/2 canfulls of water (using the tomato can)

Slice the tops of the peppers off and remove stem. Finely chop the remaining pieces of the tops and put 3/4 of it into a medium sized bowl. Put the remain quarter into a small saucepan. Clean out the seeds and rind of the peppers and set them aside. In the bowl with the chopped pepper add ground meat, egg yolk, beef stock, Worcestershire sauce, pepper and oregano. Blend with your hands until egg and sauces are well incorporated. Take a handful and stuff each pepper pressing in firmly. Set aside.
In the small saucepan, add shallot and olive oil and saute lightly. Add tomato paste, water, sugar and salt & pepper to taste. Cover and simmer for approximately 5-10 minutes. Turn off heat.
Heat BBQ to medium and grill peppers top down at first for approx. 5-6 minutes. Then grill all sides of the peppers for 5 minutes each so that they are quite browned and the stuffing well cooked. Be careful when turning the peppers not to let the stuffing fall out ! Serve with tomato sauce.