BBQ Mexican peppers stuffed with mozzarella
About 6 skewers
2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp cumin seeds
A pinch of dried chilli flakes
1 x 400g tin pinto beans, drained and rinsed
1 x 125g ball mozzarella, drained and finely diced
400g mini sweet peppers
Sea salt and freshly ground black pepper
Heat the oil in a frying pan and gently fry the onion until it is softening, about 10-15 minutes.
Add the garlic, cumin seeds and chilli flakes and fry for a couple more minutes.
Add the pinto beans and fry for a few more minutes, mashing up the beans with a wooden spoon.
Season with salt and black pepper, remove from the heat and leave to cool.
Stir the mozzarella through the cold bean mixture.
Cut the tops off the mini sweet peppers and use the handle of a teaspoon to scrape out the seeds. Fill each one with the bean mixture, popping the lids back on firmly. Carefully (they can be a bit tough) slide 2 or 3 filled peppers on to skewers, pushing them snugly up against each other.
Drizzle a little oil over the skewers and then cook over a medium-hot barbecue for around 10-15 minutes, turning regularly, until evenly charred.