14 Bacon-Wrapped Stuffed Anaheim Peppers

Anaheim peppers are on the mild side, so don't be afraid to try them.
If not sure, use the sweet banana peppers instead.

Bacon-Wrapped Stuffed Anaheim Peppers
Edited from http://tsgcookin.com/2013/06/bacon-wrapped-stuffed-anaheim-peppers/
Recipe by Terri (that's some good cookin'); inspired by Southern Living



Ingredients

8 Anaheim chili peppers (the smallish ones work best, but Anaheims are generally rather large)
1 block (8 ounces) cream cheese
4 ounces (weight) grated sharp cheddar cheese
3/4 cup minced onion
1/2 cup minced sweet red pepper
1 jalapeno, seeded and minced
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon hot sauce
16 slices bacon (NOT thick sliced)

Instructions

1. Preheat oven to 450 degrees F.
2. 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.
3. In a medium-sized bowl, mix together the cream cheese, grated sharp cheddar cheese, onion, red pepper, jalapeno, garlic, salt, black pepper, chili powder, and hot sauce.
4. Fill the hollowed out Anaheim peppers with the filling.
5. Using two pieces of bacon per pepper, wrap the bacon slices around each pepper. Scrunch the bacon close together as you wrap. Remember that it will shrink as it cooks. Secure with toothpicks.
6. Place peppers on baking sheet, leaving space between each pepper. Do not over-crowd the pan. Bake for 20 minutes. Set oven to broil. Put oven rack 5-7 inches from broiler. Broil peppers 1-3 minutes until bacon is brown and crispy.
7. Remove toothpicks before serving. Be careful when removing the toothpicks because the peppers will be hot.

Notes from Terri, the recipe owner
If you prefer using the cream cheese filling as a dip instead of stuffing it into the peppers, do the following: add 1/2-1 cup sour cream and mix well; top with crumbled, crispy-fried bacon.