An attractive vegetarian meal or an accompaniment.
|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)|
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- 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.