Barbecued mini peppers with mozzarella
An attractive vegetarian meal or an accompaniment.
- Cut the tops off the mini peppers, Scrape the seeds from inside the peppers.
- 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.
- 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.
- Brush with the remaining oil. Barbecue on medium-high for about 10 minutes, turning often.
See more of Jan's barbecue recipes