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.
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!
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.
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