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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.