Remove the stems so that you can clean out the potent seeds of the chilies. Make a little hole at the bottom end of each chili to aid filling with the cream cheese. Roll bacon around each prepared chilli and tie neatly.First, sear the poppers in a pan to make sure the bacon is cooked. Then transfer them to the braai for that authentic smoky flavour.
One tub of cream cheese will easily fill 8 large chilies.
Plate on a cutting board with wax paper and slices of lime.Recipe reprinted with permission of Basil, Couscous and Wasabi. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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