Buy the fattest chillies you can for this recipe – not only will they be milder, but they will have more internal space to stuff with the cooling cheese mixture! You could swap the goat’s cheese for full fat cream cheese, if you prefer.
Step 1Halve chillies lengthways (leaving stalks on) and carefully remove all the seeds and white membrane (a teaspoon is best for this). In a small bowl, mash the goat’s cheese, garlic, honey and some seasoning with a fork. Fill the chilli halves generously with the goat’s cheese mixture, packing it in well.
Step 2Halve the bacon rashers to make shorter lengths. Working 1 at a time, stretch a bacon strip with the back of a knife to lengthen slightly, then wrap tightly around a stuffed chilli, starting over the cheese filling at the widest part, and stretching the bacon as you go.
Step 3Place in a shallow roasting tin (see GH TIP). Repeat with remaining bacon and chillies. Drizzle generously with oil.
Step 4Barbecue or griddle over high heat, covered with the barbecue lid or large roasting tin, for 20-25min, or until the bacon is cooked through and crisp at the edges. Alternatively, cover and cook in an oven preheated to 200°C (180°C fan) mark 6 for 20-25min. Serve hot, warm, or at room temperature.
GET AHEAD:
Prepare to end of step 4 up to a day ahead. Complete recipe to serve.
GH TIP:
A disposable foil tin is ideal here, unless you have a roasting tin you mind getting sooty.
Per popper:
Calories: 62
Protein: 4g
Total fat: 5g
Saturates: 2g
Carbs: 1g
Total sugars: 1g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
