Barbecue Pepper Poppers

If you follow me on Instagram, you may have noticed that I am now the proud owner of my very first Weber gas grill (Spirit II E 220 GBS), the perfect grill for beginners. I am proud that I somehow managed to set up the whole thing by myself.

It doesn’t take up too much space,  if the sun gets too hot you can just roll it into the shade on its wheels. The side tables are especially useful as storage space.

Thanks to the app with 3D instructions, setting it up was pretty easy.

Hot Hot Heat

The gas container can simply be screwed into the hose. One of the main advantages compared to a coal grill is the time you save by just turning it on. It takes away the joy of playing with fire, but you do get to your steak a bit faster.

Turn on the grill about 10-20 minutes before you want to start cooking so it becomes evenly hot. Then the dirt and bacteria from the last time can be removed easily with a Weber grill brush.

By the way, this is what it looks like:

(c) Weber/Stephen Oesterreich GmbH

(c) Weber/Stephen Oesterreich GmbH

Now to the fun part of the story: of course, I am not just talking about the grill , there is also a recipe.

A simple, quick, but delicious recipe that is suitable for any barbecue evening. You can also substitute some of the ingredients of the filling with other stuff if you want to. I used cheddar in this recipe but of course you can use other cheeses as well.

If you want to have a real #foodporn moment when slicing your  peppers, you can also use mozzarella. Mozzarella is melting miraculously.

By the way, the pepper poppers are also really good with my Smoky Sriracha Chicken wraps.

Smoky Sriracha Hühnchen Wraps.


Of course, these little things can also be prepared as a vegetarian version by simply leaving out  the salsiccia and bacon.


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Grilled Peppers


  • 250 g small bell peppers
  • 200 g curd cheese
  • 1 bunch chives
  • 50 g cheddar
  • salt pepper
  • 6 pieces salsiccia piccante
  • 1-2 slices bacon per pepper


  • Wash the peppers, cut off the lid and carefully remove the core so that the peppers do not break.
  • Finely chop the chives and mix them with the curd cheese, add salt and pepper up to taste.
  • Fill the peppers with the mixture and press a piece of cheddar (approx. 0.5x1to2 cm) into the middle.
  • Put the lid of the pepper back on and fixate it with a toothpick.
  • Slice the sausage and remove the skin then cover the paprika with a thin layer of the sausage meat. Wrap with a slice of bacon and secure with a toothpick.
  • Cover and grill over medium heat for about 10-15 minutes, flip them occasionally or until the bacon is crispy and the cheese has melted.


This post is also available in English!

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