Bacon Wrapped Stuffed Anaheim Peppers Food

BACON-WRAPPED STUFFED ANAHEIM PEPPERS

Steps:

• 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.
• 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.
• 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.
• Fill the hollowed out Anaheim peppers with the filling.
• 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.
• 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.
• 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.
• Remove toothpicks before serving. Be careful when removing the toothpicks because the peppers will be hot.

CHEESE-STUFFED ANAHEIM PEPPERS

Steps:

• Cut stalk end of Anaheim peppers and remove seeds.
• Split small chili peppers, remove seeds and chop them finely.
• Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
• Add chopped chili peppers and herbs and mix well.
• Stuff the peppers with the cheese mixture and chill for a few hours.
• When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

CREAM CHEESE STUFFED JALAPENOS WRAPPED IN BACON

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!

BACON-CORN STUFFED PEPPERS

Steps:

• In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18x12 in.). Fold foil around peppers and seal tightly., Grill, covered, over medium heat until peppers are crisp-tender, 25-30 minutes. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill until cheese is melted, 3-5 minutes. Serve with additional salsa if desired.