Bacon-Wrapped Cheese-Stuffed Chili Pepper
Cathy Evans Mauricio
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- • 8 anaheim peppers
- • 8 oz cream cheese
- • 8 strips thin-sliced bacon
11. Cut a slit lengthwise but not all the way through on one side of the chili pepper. With a spoon, carefully remove the seeds. Gently wash under cold, running water to rid of stray seeds. Fill the cavity with cream cheese. Starting from the stem end, wrap the chili pepper with bacon, going around the length of the chili pepper and all the way to other end. Secure with toothpicks. Repeat with remaining peppers.
2. On a medium high heat, grill bacon-wrapped chili peppers, turning occasionally, until bacon is golden brown and crisp and pepper is tender.