Grilled Capsicum Poppers

This is a delicious, summery, BBQ-style take on the classic Jalapeño Popper! Here we use sweet baby capsicums, grilled on a Lodge Grill Pan, and stuff them with a tangy cream cheese filling. The perfect appetiser to wow your guests!

Grilled Capsicum Poppers

Use more or less sriracha, depending on your love of spice!


  • 2 punnets baby capsicums cut in half, seeds removed
  • 1 spring onion thinly sliced
  • 200 g cream cheese
  • 1-2 Tbsp sriracha sauce
  • black sesame seeds


  • Heat grill pan on medium heat and brush with oil.
  • Cut capsicums in half and remove seeds. Place on pan, cut side up and cook for about 5 minutes, until char marks start to show.
  • Thinly slice spring onion and combine in a medium bowl with cream cheese and sriracha.
  • Once capsicums are cooked, allow to cool. Once cool, fill with cream cheese mixture and garnish with sesame seeds.

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