An attractive vegetarian meal or an accompaniment.
Ingredients
350 g | Vine-sweet mini peppers (Main) |
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 (Main) |
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.