Bacon-Wrapped Stuffed Anaheim Peppers

Bacon-wrapped Stuffed Anaheim Peppers

Seriously. These are almost against my personal moral food code. Despite the fact that I have some decidedly fat laden recipes on this blog, these “appetizers” give me cause to consider the boundaries of propriety. Should I post them? Should I not post them? Should I post them? Should I not post them? Post. Not post. Post. Not post…..

So post them already, lady. Get over it. It’s a food blog. Gosh. Sometimes you’re good, sometimes you’re bad.

Bacon-wrapped Stuffed Anaheim Peppers

There was a picture of bacon wrapped stuffed banana peppers from  Southern Living and that’s all it took for me to come up with a version of my own using Anaheim chile peppers. I’m not sure whether to classify these as an appetizer or a main course. They definitely are man food and can be seriously filling.

The size of Anaheim peppers makes them really fun for stuffing and wrapping in bacon. Using a thinner sliced bacon works well for wrapping around the peppers and both wraps and cooks more easily than would thick-sliced bacon. Save the thick sliced bacon for breakfast. ;)

Be sure to mince the filling ingredients so that they will cook well. For some heat in the filling I used jalapeno peppers and some chipotle flavored hot sauce. To give the flavor even more of a flavor nudge, I added a touch of chili powder. Za zing!

Bacon-wrapped Stuffed Anaheim Peppers

If you want to skip the pepper stuffing thing, this filling can easily be turned into a dip by adding some sour cream and then topped off with crispy, crumbled bacon. So versatile this recipe is, Yoda.

Bacon-Wrapped Stuffed Anaheim Peppers

Recipe by Terri @ that's some good cookin'. Inspired by Southern Living


  • 8 Anaheim chile 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 chile powder
  • 1/4 teaspoon hot sauce (I used chipotle flavored Cholula brand hot sauce)
  • 16 slices bacon (NOT thick sliced)


  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, chile 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.


If you prefer to using the cream cheese filling as a dip instead of stuffing it into the peppers, do the following: add1/2-1 cup sour cream and mix well; top with crumbled, crispy-fried bacon. mmmmmmm

Bacon-wrapped Stuffed Anaheim Peppers



About Terri @ that's some good cookin'

I'm allergic to chocolate. It's no fun. I shamelessly include my family in my blog. They make me dote, gloat & emote. I write a lot about food, make food, then look to others for approval regarding the food. I can make a terrific loaf of bread, but am completely stumped by pie crust and corporate America. I am happy for many reasons & find joy in being grateful.


  1. I will question my own morals just so I can eat two or three of these. :) Wow… these are spectacular and perfect for a man’s day of food on Father’s Day. :) I wish I could grab one off the screen!! All I can say is well done!!!!

  2. Dalila G. says:

    Nice Terri, very nice!! Wonderful pictures! I swear I can reach right in and grab one!
    This is one simple and tasty snack. It’ll be perfect for everyone who keeps bugging me if dinner’s done yet….LOL! These peppers will keep them happy for a bit. :-) For sure they’ll be a hit because bacon is involved. Everyone here loves the divine swine, you can’t go wrong with bacon. :-)

  3. To post or not to post. Please do! These look really good! You have to splurge once in a while.

  4. Wow Mama! I can see these babies stuffed with some crabmeat added to the cream cheese!

  5. David Wayne Nelson says:

    I Have been making these for years as I am allergic to a Bell Pepper. I know sounds funny, I call them armadillo eggs. They are a huge hit at Hunting Camp.

    • That’s a great name, especially for Hunting Camp! If there is one thing that I have learned since I started blogging, it is this: for every time I think I have an “original” idea or even a new twist on an old idea, there is always someone out in the world who has already thought of it. As an aside, every time I hear or read the word “armadillo”, I can’t help but remember the armadillo carcases that I would see along the roads when we lived in the Houston area. There would be this empty-ish shell and the inevitable armadillo ooze around it. I can totally stand blood and guts, but those dead armadillos never ceased to make me queasy. :)

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