To make the stuffed peppers, simply mix all the ingredients for the stuffing until well combined and then fill the peppers with it, putting the lid back on top.
Wrap the peppers in foil and set aside until you’re ready to eat – these will need about 15-20 minutes on the barbecue, turning regularly.
Prepare your cauliflower steaks by cutting in half from top to bottom and then take an inch thick slice from the middle (biggest) section of each half (the remaining cauliflower can be chilled and re-used another day)
Mix together the ingredients for the cauliflower marinade and smother the cauliflower steaks in it – when ready to cook, this will take a few minutes on a medium heat bbq, turning regularly until crispy and cooked through (I find that if you have a tray that is suitable to go on a bbq then this cooks better on that, so that you don’t lose any pieces through the grills.)
To prepare the snapper, with a sharp knife, make 3 horizontal slices down each side of the body.
Mix the marinade ingredients together and rub all over the snapper – making sure that you’ve pushed it well into the cuts.
Place the fish in a fish basket and cook for around 10 minutes, turning half way through.
Plate up all your barbecue ingredients and enjoy.