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Home > Recipes > Barbecued mini peppers with mozzarella

Barbecued mini peppers with mozzarella
( SERVES 6 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: 5.0 / 5 FROM 1

Barbecued mini peppers with mozzarella

5.0 / 5 FROM 1

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

  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 
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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© NZME. Publishing Ltd, 2019

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