|handful||mozzarella cheese — grated|
|2||feta cheese — crumbled|
|1/2 cup||enchilada sauce — or spicy sauce|
Cut the peppers lengthways and remove the seeds. Sprinkle a teaspoon of grated cheese in each half, followed by a slice of feta and a chilli sauce to taste.
Wrap each piece in bacon to prevent the cheese from falling out. Secure with a toothpick.
Braai the open side of the pepper first until the bacon is crispy. You need to work quickly and turn the peppers so that they rest skin-side down on the grid before the cheese melts and runs out. Move the peppers to a cooler part of the grid and braai until they are soft and the bacon is crispy all-round.
Recipe reprinted with permission of Go! Magazine
Text: Aletta Linteld Image: Myburgh Du Plessis