Triple Chilli Poppers


For the seasoning

2 tsp chilli powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

For the poppers

150g lean minced beef

2 tsp seasoning

50g chilli cheese

100g cream cheese


For the seasoning

  1. Combine all the ingredients together in a bowl and store in an air-tight container for future use. Lock & Lock is perfect for this.


For the poppers

  1. Preheat the oven to 200C/Gas mark 6
  2. Fry off the minced beef (this Kuhn Rikon ceramic pan) and stir in the seasoning, making sure that it is thoroughly combined. Allow the mince time to cook through and for the seasoning to be absorbed
  3. While the mince is cooking, halve the chillies, leaving the stalks intact, and deseed them. We find using an apple corer is the easiest
  4. Once the mince is cooked, add in the chilli cheese and stir until melted and combined
  5. Fill the chillies with the seasoned mince, pressing it in place with the back of a spoon, and place on a foil-lined baking tray (ditch the foil if you wish and try this Circulon non-stickoption)
  6. Top with a layer of cream cheese, ideally using a piping bag for a smooth, easy finish
  7. Place in the oven for 10 minutes
  8. Allow to cool slightly before serving


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