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Bacon-Wrapped Stuffed Anaheim Peppers
Prep Time
10 mins
Cook Time
20 mins

A fresh, easy, and perhaps a more sophisticated take on jalapeño poppers.

Course: Appetizer, Main Course, Side Dish
Keyword: Vegetable
Servings: 4
  • 4 Anaheim peppers
  • 1/4 white onion, finely minced
  • 1 clove of garlic, finely minced
  • 1 jalapeño or spicy chili of choice, finely minced
  • 1 cup grated Emmental cheese
  • 1/3 cup Chevre goat cheese, crumbled
  • 1/3 cup Feta cheese, crumbled
  • 3 sprigs of fresh thyme
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • 1 pinch paprika
  • drizzle of olive oil
  1. Turn on your barbeque to medium-high heat or pre-heat your oven to 450°F.

  2. Wash the peppers. Cut their tops off and clean out the seeds and veins from the interior.

  3. Mix the cheeses, onion, garlic, herbs, spices, and olive oil together in a bowl. Then stuff the peppers with the mixture. It’s easiest to use your hands. You can also cut the sides of the pepper if needed to get the filling throughout.

  4. Next, wrap the peppers with bacon tightly, covering as much of the pepper as possible. Use toothpicks to secure the bacon and close the peppers if you cut them open previously.

  5. If cooking in the oven, place a cooling rack over a baking sheet. Lay the peppers on the rack and bake for 20 minutes. Loosely place a piece of aluminum foil over the peppers to avoid splattering your oven with bacon grease. But don’t wrap the foil tightly so the steam from cooking can escape. Finish cooking the peppers for 2-3 minutes under the broiler to crisp the bacon.

  6. If cooking on the grill, cook the peppers on medium-high heat, turning occasionally until the bacon is golden brown and crispy.