Barbecued mini peppers with mozzarella
An attractive vegetarian meal or an accompaniment.
Ingredients
| 350 g | Vine-sweet mini peppers |
| 2 Tbsp | Olive oil |
| 1 small | Onion, diced |
| 1 pinch | Cayenne pepper |
| 1 can | Chickpeas, (390g) rinsed and drained |
| ¼ cup | Chopped parsley |
| 125 g | Mozzarella cheese, drained and finely diced |
Directions
- 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
http://www.bite.co.nz/recipe/13654/Barbecued-mini-peppers-with-mozzarella/
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