Breakfast & Brunchcopykat5.0
Bacon-Wrapped Stuffed Hatch Chile Peppers
Tender Hatch chiles stuffed with creamy cheese filling and wrapped in crispy bacon. Perfect appetizer for grilling, baking, or air frying!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- baking sheet
📝 Preparation Steps
1
Wash and dry the peppers with a paper towel. Cut the peppers in half horizontally and use a spoon to scrape out the seeds and white pith.
2
In a medium bowl, combine the cream cheese, cheddar, garlic salt, Worcestershire sauce, and smoked paprika. Mix well.
cream cheese (softened at room temperature)8 ouncesWorcestershire sauce1 teaspoon
3
Fill the peppers with the cream cheese mixture, evenly distributing the cream cheese among the peppers. Wrap 1 slice of bacon tightly around each pepper.
cream cheese (softened at room temperature)8 ouncesbacon (16 slices)8 ounces
4
Cook the peppers in the oven, air fryer, or on the grill.
5
Oven Instructions
6
Preheat the oven to 350°F.
7
Place the peppers on a wire rack over a baking sheet and bake for about 20 to ⏱️ 25 minutes.
8
Air Fryer Instructions
9
Preheat the air fryer to 390°F.
10
Place the peppers in the air fryer basket with room between them. You may have to air fry them in batches. Cook for about ⏱️ 15 minutes, until the peppers are tender and the bacon is browned.
bacon (16 slices)8 ounces
11
Grilling Instructions
12
Cook over moderate heat for about 20 to ⏱️ 25 minutes. Do not place the peppers directly into the fire; ideally, cook them on a raised rack.
Nutrition Facts
calories
354 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
611 mg
protein Content
13 g
cholesterol Content
79 mg
carbohydrate Content
7 g
saturated Fat Content
15 g
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