Smokey Stuffed Sweet Pepper Poppers

These sweet pepper poppers was an experiment when we were on holiday a few years ago. We needed a braai side but had to improvise with limited ingredients. It’s sweet, smokey and hot all at the same time. It has since then become a regular feature at our braais and are always so popular.

I made the mistake of using actual Jalapeños for this once, and let me just warn you, without the battered coating to offset the heat, Jalapeños will make you cry for this recipe. 😂 So rather stick to the sweet peppers.

Smokey Stuffed Sweet Pepper Poppers

250g bag of mixed sweet peppers, I usually get these from Checkers
2 rashers of spice beef diced finely
2 cloves garlic chopped finely
1/2 tsp smoked paprika
1/2 tsp chilli flakes
1/2 tub of cream cheese (You can use smoked salmon flavoured and omit the smoked paprika)

Fry the spiced beef over low heat in about 2 Tbsp of butter till slightly crisp.
Add the garlic and fry till aromatic and just starting to brown
Remove from heat and allow to cool for a few minutes
Add to the cream cheese along with the smoked paprika and chill flakes and mix well.

Wash and dry the peppers. Slice through the middle lengthwise, leaving the stalk in tact so the 2 halves are still attached and carefully remove the seeds.
Carefully stuff one half of each pepper with the mixture. Allow it to form a mound which will go into the other half when you close it.
Secure the two halves with a toothpick.
Grill on a piece of foil on your braai grid, turning until the skins start to char.
Serve immediately.


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