“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
- 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 and 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.