Mini Capsicum Poppers

By: Simone Christensen

These stuffed mini capsicum poppers are just the right size for a quick snack.


Mini Capsicum Poppers

Mini Capsicum Poppers (Bell Pepper)


  • 225 grams (7.9 ounces) Sweet Mini Capsicums (Bell Peppers)
  • 40 grams (1.4 ounces) Chorizo finely chopped and fried
  • 225 grams (7.9 oz) Cream Cheese room temperature
  • 1 tablespoon Olive Oil
  • 110 grams (3.8 oz)  Shredded Cheese


  1. Preheat the oven to 200 c.
  2. In a bowl combine the cream cheese, chorizo and olive oil.
  3. Mix until cream cheese is smooth.
  4. Let bowl sit in the fridge for an hour so the flavours combine together.
  5. Meanwhile, cut each capsicum in half lengthways and remove all the seeds and stalk.
  6. Spoon the cream cheese mixture into each capsicum half and lay each one in a casserole dish as you go.
  7. Sprinkle grated cheese over the top of all the stuffed mini capsicums.
  8. Put in the oven for about 30 mins or until the cheese has melted and browned.