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.