Step 1

Prepare a covered barbecue for indirect cooking on medium-high heat (200°C). Coat capsicum in oil. Cook on grill, turning occasionally, for 10-12 mins or until charred. Carefully transfer to a heatproof bowl. Cover and set aside for 10 mins to steam. Uncover and cool slightly. Discard stem, seeds and skin and roughly chop the flesh.

Step 2

In a food processor, combine the roasted capsicum, sun-dried tomatoes, garlic, paprika and salt. Process until finely chopped. Add the butter and process, stopping and scraping down sides occasionally, until smooth and well combined.

Step 3

Slice the bread across the top in a 3cm diamond pattern (don’t cut all the way through). Spoon the butter mixture in between the slices. Spread any remaining butter mixture over the top of the loaf. Sprinkle the combined cheese in the slices and over the loaf.

Step 4

Turn off the burners on one side of the barbecue (or transfer coals to one side, if using charcoal). Set the loaf on a barbecue flatplate and place over the unlit side of the grill.

Step 5

Close the barbecue hood. Bake the bread, basting the top occasionally with melted butter from the plate, for 15-20 mins or until the bread is golden and cheese melts. Using tongs, carefully transfer the bread onto a serving board. Sprinkle with the parsley to serve.