BBQ Chorizo stuffed capsicum

These delightful treats are great, and pretty easy to make!

I started by cutting the tops of the capsicums removing the membranes and placing them in boiling salted water for 5 minutes. Then you drain them and set to the side. Now set the BBQ to about 150 degrees (300 fahrenheit).

Then I made a vegetable/meat medley mixture for the inside using sautéed garlic, onion, sweet potato (yams), asparagas and chorizo.

After removing this from the heat I then added chickpeas, tomatoes, feta and basil.

You can now spoon the mixture into the capsicums and place in the BBQ.

A stuffed capsicum is probably enough for 1 person, but I fried up some perri perri chicken as well, because I was cooking for 2 men.

I baked these in the BBQ for about 30 minutes, or until the capsicums are slightly crispy in places.

Enjoy, and be creative!!