Bacon Wrapped Stuffed Hatch Peppers

Summary Not available

  • 8 Hatch Peppers
  • 8 ounces cheese
  • 8 ounces cheddar cheese
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 8 ounces bacon
  1. Wash and dry off the peppers with a paper towel

  2. When selecting the peppers it is important to make sure they are straight

  3. It is very difficult to stuff peppers that are curly

  4. Cut the peppers horizontally

  5. Each pepper should make 2 halves

  6. Use a spoon to scrape out the seeds and the white portions of the peppers

  7. Allow the cream cheese to soften to room temperature

  8. Place cream cheese into a medium-sized bowl

  9. Add the shredded cheese, garlic salt, Worcestershire sauce, and the smoked paprika

  10. Stir to combine well

  11. Evenly distribute the cream cheese filling between the peppers

  12. Spread the softened cream cheese into the reservoir of the pepper

  13. Wrap 1 slice of the bacon tightly around the pepper

  14. Grilling Instructions Cook over moderate heat for about 20 to 25 minutes

  15. Do not place the peppers directly into the fire

  16. Ideally, place on a raised rack for the cooking time

  17. Oven Instructions Bake at 350 degrees for about 20 to 25 minutes

  18. It best to cook these on a wire rack resting inside of a jelly roll pan

  19. This will allow the pepper to cook evenly

  20. Air Fryer Instructions Set Air fryer to 390 degrees

  21. Cook for about 15 minutes

  22. Cook until the pepper is tender, and the bacon is browned

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