Bacon-wrapped stuffed hatch peppers

Bacon Wrapped Stuffed Hatch Peppers
Summary Not available
Total time : 20 mins
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Bacon Wrapped Stuffed Hatch Peppers

Summary Not available
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: 10-30 min
Person: 8
Calories: 512kcal

Materials

  • 8 Hatch Peppers
  • 240 g cheese
  • 240 g cheddar cheese
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 240 g bacon

Instructions

  • Wash and dry off the peppers with a paper towel
  • When selecting the peppers it is important to make sure they are straight
  • It is very difficult to stuff peppers that are curly
  • Cut the peppers horizontally
  • Each pepper should make 2 halves
  • Use a spoon to scrape out the seeds and the white portions of the peppers
  • Allow the cream cheese to soften to room temperature
  • Place cream cheese into a medium-sized bowl
  • Add the shredded cheese, garlic salt, Worcestershire sauce, and the smoked paprika
  • Stir to combine well
  • Evenly distribute the cream cheese filling between the peppers
  • Spread the softened cream cheese into the reservoir of the pepper
  • Wrap 1 slice of the bacon tightly around the pepper
  • Grilling Instructions Cook over moderate heat for about 20 to 25 minutes
  • Do not place the peppers directly into the fire
  • Ideally, place on a raised rack for the cooking time
  • Oven Instructions Bake at 350 degrees for about 20 to 25 minutes
  • It best to cook these on a wire rack resting inside of a jelly roll pan
  • This will allow the pepper to cook evenly
  • Air Fryer Instructions Set Air fryer to 390 degrees
  • Cook for about 15 minutes
  • Cook until the pepper is tender, and the bacon is browned

Notes

No extra notes

Nutrition

Calories: 512kcal | Carbohydrates: 1g | Protein: 15g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 570mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 1mg

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