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 fromย  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. ๐Ÿ˜‰

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. Line a half sheet baking pan (approximately 13- x 18- x 1-inch) with aluminum foil. Place a cooling rack (such as is used for cookies, etc.) in the bottom of the of the pan. Set aside.
  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 the rack in the baking pan, leaving space between each pepper. Do not over-crowd the pan. If there is a concern about splatters while baking, lay a piece of aluminum foil lightly over the peppers. Do not fold it around the edges because steam from cooking needs a way to escape.
  7. Bake for 20 minutes. Remove pan from oven. If a foil covering has been used, remove the foil at this time. Set oven to broil. Move oven rack 5-7 inches from broiler. Broil peppers 1-3 minutes until bacon is brown and crispy. Note: If splattering during broiling is a concern, try the following--carefully remove the rack with the peppers on it and drain the collected grease from the pan (an old jar works well as a grease receptacle). Return the rack with the peppers on it to the baking pan and complete the broiling process.
  8. 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

ย You may also like:

Hot Crab Dip
Hot Crab Dip
Mexi Cheese Dip
Mexi Cheese Dip
Spinach Artichoke Jalapeno Dip
Spinach Artichoke Jalapeno Dip



  1. says

    I will question my own morals just so I can eat two or three of these. ๐Ÿ™‚ Wow… these are spectacular and perfect for a man’s day of food on Father’s Day. ๐Ÿ™‚ 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. ๐Ÿ™‚ For sure they’ll be a hit because bacon is involved. Everyone here loves the divine swine, you can’t go wrong with bacon. ๐Ÿ™‚

  3. 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.

    • says

      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. ๐Ÿ™‚

  4. burt says

    I had some Anaheim peppers growing out back and needed to do something with them so I google imaged “anaheim pepper recipe” . When I got to your dish…that was it, had to do it. They were AWESOME!!! I don’t even cook, I just garden, but I took em to my dad with the recipe and they just turned out great. Everybody loved em now we’re all nearly laid out on the couches. Thank you very much for posting this recipe. I dig your blog and I will be back for more.
    Thanks again,

    • says

      Thanks, Burt! Can I tell how jealous I am that you have a garden and are harvesting from it? We usually don’t dare plant things like tomatoes and peppers before mid May because our weather is so unpredictable. Bare feet and shorts one day, ski pants the next day.

      I’m glad that you and your family like the peppers. I’ve been pleasantly surprised at how many visits this recipe gets. Thanks for leaving such a great comment. It makes me happy. ~Terri

  5. says

    I made these peppers and loved them, but My oven was a complete mess. You cannot believe how bad the walls, door, bottom were cover in dripping brown grease. It looked as though it hadn’t been cleaned in years. I have to assume it was the bacon that caused it. So I checked the recipe to see if it should have been covered. It didn’t say to cover. I would love to make them again but never want to clean an oven that bad. Any suggestions?

    • says

      Hmmm…that sounds very unfortunate. Perhaps the following suggestions will be help with the splatter problem: 1)line the baking pan with foil–I used a half sheet pan measuring approximately 13 x 18; 2)place a cool rack in the pan [a rack that is used to cool cookies, ect.]; 3)put the peppers on top of the rack and lay a piece of aluminum foil lightly over the peppers–do not wrap the foil around the edges of the pan because the steam from the peppers needs to escape; 4)remove the loose foil prior to broiling–If there is a concern that the grease which has collected in the bottom of the pan will cause splatter problems, carefully remove the rack with the peppers on it and drain the collected grease from the pan (an old jar works well as a grease receptacle). Return the rack with the peppers on it to the baking pan and complete the broiling process.

      I hope that these suggestions help. I will update the recipe to reflect these suggestions. I’m glad that you liked the peppers, but I am very sorry that they caused such a mess in your oven. ~Terri

  6. jan bales says

    Bacon -Wrapped Stuffed Anaheim Peppers??? Are you kidding me? I think I’m in love! I use these peppers all the time because those “little guys” are just too hot for us. We have two adult children living with us “for the moment” and we all brought home bacon when we went shopping. These sound “citified” for whimps like us, and I can hardly wait to make them. Thank you so much!…also, can’t we “can” the Enchilada Sauce? It sound great too!

    • says

      Hi Jan. I have to admit that these taste pretty darn good. I’m with you on “heat” factor. I can a little heat, but my mouth literally hurts with too much heat. So, I guess that you and I can be wimps together. ๐Ÿ™‚

      As for canning the Enchilada Sauce, I’d have to do a some research. I reviewed the ingredients and it looks as though the sauce could be canned pressure canner, but at this point I do not know at how much pressure or for how long. They definitely could NOT be canned in a water bath canner. Another option would be to freeze the sauce in any freezer-safe container; just remember to leave some head room for expansion when freezing.

      Here is the link for the Ball Canning site. Perhaps they could give some good information. Also, check out the County Extension Service for your area–they typically have good canning information, also.

  7. Thomas says

    I took your recipe to another level , I boiled the peppers for about 8 minutes, removed from heat let stand for about 5 minutes. Dumped out hot water and filled pan with cold water. Let cool sliced peppers and de seeded . 1 cup cottage cheese , 1 Serrano pepper minced and about 5 tablespoons of habanero mango salsa and 2 cloves of fresh garlic minced for stuffing. Wrapped in bacon. Had a sweet flavor with a slight bite from Serrano heat. Fabulous !!!!

  8. Susan Powell says

    I have been blessed with 45 years to have a wonderful man that loves my home cooking. He builds raised bed gardens and I cook him foods like your Bacon Wrapped Peppers. Before he retires he is trying to help out more. He will be directed to your web site and he already does over 70% of the grocery shopping. I love it when he comes home with 2 pounds of sesame seeds (on my list) because they were so cheap. Fun in the kitchen. That’s where the real action and fun really start. A little wine does not hurt, just saying…susie

  9. Tom says

    I loved the idea and made this recipe. My problem was the skin was very tough and made the dish unpleasant to eat. Should I broil and peel the pepper before stuffing and wrapping with bacon ?

    • says

      That’s unfortunate, Tom. Sorry to hear the peppers had issues. My guess is that the variety of Anaheims was the problem. So many of today’s vegetables have been designed to stand up to transport and life in the grocery store. Tougher skins is often one of the enhancements, witness grocery store tomatoes.

      As for blistering and peeling the peppers prior to stuffing them, a similar process is used with chiles rellenos. I think, however, that it could prove to be a bit tricky. I have to wonder if the process would cause the peppers to lose their structure and not hold together well during the rest of the cooking. Good question, though. Let me know how it works out for you if you decide to experiment. Best wishes. ~Terri

  10. Leah Bonebrake says

    If your pepper skins are tough, blanch them in boiling water for 2 minutes. Prepare these and put them on the grill. Turn once or twice. When the bacon is cooked, they are done. No oven splatter, either.

  11. says

    I make them in the grill. Oven for 20 min. Grill to char on grate set them over indirect heat, close lid for 10 mn. No messy oven great for parties!

  12. misty says

    Ok trying to be good has gotten me in trouble!! Do not use Greek yogurt/nonfat cream cheese on this recipe unless you want a grouchy p.i.t.a. Husband!!! Just not the same taste. UGHHHH! He said,…i halfway think it’s just because he knew I was trying to eat better, and knew I substituted the bad ingredients for healthier options…

  13. MickiSue says

    I harvested 13 Anaheims yesterday, and only one went into the all from the garden stir fry we had for dinner, with a couple fried eggs on top.

    8 will be chopped and put in bags, to be joined later by the frying peppers that aren’t quite ready, for winter cooking. So what to do with the other four?

    Google “cheese stuffed Anaheims” and up comes your lovely recipe. You had me at the bacon, as I eat low carb, high fat, and THIS was the perfect marriage of a little bit of carbs, a moderate amount of protein, and plenty of healthy fat. YUM, and thank you.

  14. Nancy says

    I am growing my own anaheims and was looking for a way to use them. This recipe was wonderful. I made them for a brunch with family. Since it is so hot right now, I didn’t want to heat up the oven, so I put them on a foil lined broiler pan with the peppers on a cooling rack. Set my gas grill to 450 and they cooked perfectly! I will definitely make again.

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