1. Cut the tops off the mini peppers, Scrape the seeds from inside the peppers.
2. Heat half the oil and sauté the onion, until softened. Add the seasonings and the chickpeas. Heat for a few seconds then roughly mash. Stir in the parsley and mozzarella.
3. Fill the mini peppers with the mixture and push the lids back on. Spear 2 peppers per skewer threading from the cap ends through to the points.
4. Brush with the remaining oil. Barbecue on medium-high for about 10 minutes, turning often.

See more of Jan's barbecue recipes

• Thai-style prawns
• Garlic steak
• Chipotle chicken