Prep time: 15 minutes

Cook time: 20 minutes


8-10 mini peppers, jalapenos or cherry bombs

150g of your favourite soft cheese

8-10 slices of bacon

toothpicks soaked in water


  1. Bring cheese to room temperature

  2. Cut ends off peppers close to the stem and scrape out the seeds (if you are using hot peppers and like a little heat, keep a few seeds inside).

  3. Using bacon slices, start by covering the opening and wrapping the bacon around the whole pepper.

  4. Use a toothpick to secure bacon in place.

  5. Once the BBQ is at medium heat, place peppers on the grill, but not over direct flame. Allow to cook until bacon is done and has shrunken to create a bacon griddle around the peppers.

  6. Serve immediately.