Bacon-Wrapped Chilli Poppers

Buy the fattest chillies you can for this recipe – not only will they be milder, but they will have more internal space to stuff with the cooling cheese mixture! You could swap the goat’s cheese for full fat cream cheese, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 31 January 2024

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These chilli poppers would make for a delicious addition to any BBQ table.

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Yields:

16 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

Ingredients

8
large chillies (red or green), see intro
125 g
soft spreadable goat’s cheese
1
garlic clove, crushed
2 tsp.
runny honey
8
streaky bacon rashers
Oil, to drizzle

Directions

1. Step 1Halve chillies lengthways (leaving stalks on) and carefully remove all the seeds and white membrane (a teaspoon is best for this). In a small bowl, mash the goat’s cheese, garlic, honey and some seasoning with a fork. Fill the chilli halves generously with the goat’s cheese mixture, packing it in well.
2. Step 2Halve the bacon rashers to make shorter lengths. Working 1 at a time, stretch a bacon strip with the back of a knife to lengthen slightly, then wrap tightly around a stuffed chilli, starting over the cheese filling at the widest part, and stretching the bacon as you go.
3. Step 3Place in a shallow roasting tin (see GH TIP). Repeat with remaining bacon and chillies. Drizzle generously with oil.
4. Step 4Barbecue or griddle over high heat, covered with the barbecue lid or large roasting tin, for 20-25min, or until the bacon is cooked through and crisp at the edges. Alternatively, cover and cook in an oven preheated to 200°C (180°C fan) mark 6 for 20-25min. Serve hot, warm, or at room temperature.

GET AHEAD:

Prepare to end of step 4 up to a day ahead. Complete recipe to serve.

GH TIP:

A disposable foil tin is ideal here, unless you have a roasting tin you mind getting sooty.

Per popper:

Calories: 62
Protein: 4g
Total fat: 5g
Saturates: 2g
Carbs: 1g
Total sugars: 1g
Fibre: 0g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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