Bacon Wrapped Stuffed Anaheim Peppers

“In the summer of 2017, I had grown, among other things, some Anaheim peppers in my backyard. The obvious choice for them would be to make some Chile Verde, but I wanted to try something different, and I found this recipe. If you don’t want all the work, you can make this into a dip as well.” – April Ferre

Bacon Wrapped Stuffed Anaheim Peppers

Course: Appetizer


  • 8 Anaheim Chile Peppers Small
  • 8 ounces Cream Cheese
  • 1 cup Cheddar Cheese Grated
  • 3/4 Cup Onion Minced
  • 1/2 Cup Red Bell Pepper Minced
  • 1/2 to 1 Jalapeno Pepper Seeded & Finely Minced
  • 1 Tablespoon Fresh Garlic Minced
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1/4 Teaspoon Chile Powder
  • 1/4 Teaspoon Tabasco
  • 16 slices Bacon Not Thick Sliced


  • Preheat oven to 450 degrees. Line a cookie sheet with foil. Place a cooling rack in the cookie sheet. Set aside.
  • Wash Anaheim peppers. With a sharp knife, slice the peppers open on one side only (do not slice completely through the peppers.) Carefully scrape out seeds. Set peppers aside.
  • In a medium-sized bowl, mix together remain ingredients, except bacon. Fill the hollowed out Anaheim peppers with filling. Wrap peppers in bacon and secure with toothpicks.
  • Place peppers on the rack in the baking pan, leaving space between each pepper. Bake for 20 minutes. Remove pan from oven and set to broil. Broil peppers 1 to 3 minutes until bacon is brown and crispy. Remove toothpicks before serving.
  • Note: Filling can be used as a dip instead of stuffing into peppers. For dip, add 1/2 to 1 Cup Sour Cream and mix well. Top with crumbled, crispy-fried bacon and chopped fresh chives.

2017 Recipe – April Ferre – From “That’s Some Good Cookin'”

Related Recipes:
Southwest Dip