Cheesy Stuffed Chilli Poppers

Taking the classic jalapeño poppers as inspiration, I knew I had to make some stuffed chilli poppers with my batch of AlterEgo cottage cheese!

These stuffed peppers are the perfect accompaniment to a cold, crisp beer in golden hour. You could totally mix up the flavours to incorporate more of your favourite herbs and spices. For example, a teaspoon of paprika would add an incredible warmth.

My husband is not a huge lover of jalapeños, in terms of both their flavour and spice. So when I picked up these Santa Fe Grande chillies from The South Devon Chilli Farm, I knew I had to try a recipe with them instead. They are only rated 5,000 SHU which is considered Mild-Medium spice. By comparison, a jalapeño is 7,000 SHU. Chunky and crunchy, these are the perfect peppers to stuff & bake!

As they are, these are tangy, creamy and a little bit spicy. Delicious.

Make these baked stuffed Chilli Poppers

Ingredients

4 Santa Fe Grande Chillies, halved

100g AlterEgo cottage cheese

40g grated Red Leicester

1tsp chopped chives

Salt & pepper

Method

1. Preheat the oven to 190°

2. In a bowl, combine the cottage cheese, half of the Red Leicester and chives. Season to taste with salt and pepper.

3. Use a spoon to distribute the mixture in the halved chillies – fill them to the brim!

4. Sprinkle over the remaining grated Red Leicester. You could also add some breadcrumbs for a crunchy topping.

5. Bake in the oven for approximately 10-12 minutes, until the filling is bubbling and the peppers are cooked.

   
   

   Enjoy with a cold beer for the ultimate sundown snack!