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Photo of Barbecued cheesy capsicums by WW

Barbecued cheesy capsicums

Total Time
45 min
15 min
30 min
Tasty stuffed capsicums with bacon, corn, chives and of course plenty of cheese.


Shortcut bacon

60 g, chopped

Red capsicum

4 medium, (about 200g each)


1 cob(s), large, fresh cob, kernels removed

Light cheddar cheese

cup(s), grated, (40g) grated

Fresh chives

2 tbs, finely chopped, plus extra to serve


8 medium, lightly beaten

Ground paprika

½ tsp


60 g, sprigs

Balsamic vinegar

1 tbs

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat a hooded barbecue over medium heat (see tip). Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3–4 minutes or until browned and crisp. Transfer to a large bowl. Cool.
  2. Cut each capsicum in half lengthways. Remove and discard core and seeds. Place on a tray (see note). Add corn, cheese and chives to bacon and mix well. Divide bacon mixture among capsicum halves.
  3. Pour egg into capsicum halves. Sprinkle with paprika. Turn off burners under barbecue flat plate, leaving grill side on. Place capsicum halves on flat plate and cook, with hood down, for 25–30 minutes or until egg has set. Sprinkle with extra chives and serve with watercress, drizzled with vinegar and oil.


SERVING SUGGESTION: Crusty wholegrain bread. TIP: If you don’t have a hooded barbecue, you can bake capsicums in an oven preheated to 200°C or 180°C fan-forced.