BACON-WRAPPED STUFFED ANAHEIM PEPPERS
Provided by Terri @ that's some good cookin'
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 12
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.
STUFFED ROASTED GREEN CHILE (HATCH, ANAHEIM) RECIPE ...
Stuffed Roasted Hatch Green Chile with warm stuffing of cheese, kale, bread and spices. This stuffing makes roasted New Mexico chilies even more flavorful. Almost a complete mini-meal.
Really this is a two-in-one recipe. If you like roasted green chile, this recipe will be your new favorite way to eat some. If you craving stuffed peppers, these ones are easy to put together, cook faster, and are way more delicious! I bet!
Oh, if you have not started grilling yet, you can even enjoy some roasted in oven. (Grilled and Oven Baked, both methods in instructions)
Roasted Green Chile is staple in our weekend menu whenever I can find Anaheim peppers in grocery store. Or when hatch chilies are in-season. Hatch chilies have a very short season, towards November but Anaheim I find more often because it is available for a long time every year. Almost 3 quarter of year from May to November.
Today's recipe pictures features hatch chilies. I did not get these from store but from my freezer. Last hatch chili season, we found a local farmer's market which sold hatch for more than a month. We enjoyed so much grilled/roasted chilies.. amazing. I'm fan of the texture, smokey flavor and heat of hatch chilies. So, I also stuffed and freeze some and thought to share this idea with you.
If you don't like heat of hatch or can't find hatch, this recipe work as-is with Anaheim pepper. In-fact any New Mexican Chile will work for this recipe. Anaheim pepper are also mild than hatch chilies. So, if you are not a heat seeker.. you will still enjoy this recipe.
Kale Cheese Stuffing:
What makes these roasted chile special, you might ask?
Even though roasted chile itself has delicious smokey flavor and goes great in salsa, tacos. The Kale-Cheese stuffing makes these roasted chiles a complete meal, or an appetizer, and super delicious . Like I said, pictures are featuring hatch chiles which have little heat. The stuffing of sauted onion, kale, with bread and cheese works perfect with heat. Both balance each other so well, you will keep going for more.
I call this my lightend-ed up grilled chile casserole. Just dig-in!
Stuffed warm chile, topped with salsa, or tomato sauce. Side of grilled meat. A weekend dinner perfection.
I froze a handful of hatch chiles last year end. Frozen hatch green chile, roasted or fresh, last for a long time. I like to store roasted ones cleaned and labeled. For fresh ones also, it is better to remove the seeds. This simple step saves time later when ready to use. Thaw the chiles in refigrator or at room temprature.
These stuffed chiles made a delicious addition to our Sunday dinner menu. I hoe you will ike these as much as we do. (Don't forget to pin the recipe to try later.)
Wish you a wonderful day ahead.
-Savita
Provided by Savita
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6-8 Stuffed Peppers
Number Of Ingredients 13
Steps:
- Slit peppers in half, scoop out seeds and leave whole.
- Preheat grill to medium heat. (Oven Bake instructions in notes) In a saute pan, heat oil, add onion and garlic. Saute until onions are soft. (3-4 minutes) Remove in plate. Add kale, season with generous pinch of salt, and continue cooking until kale has wilted. (2-4 minutes). Once done, set aside to cool a bit.
- In meantime, in a bowl, add chopped bread, milk and mash will. Season with pinch of salt. Add in oregano, parmesan, chili flakes, cheese, and black pepper. Mix in onion-garlic mixture. Combine this bread-onion mix into kale.
- Stuff each pepper with 2-3 tablespoon of the mixture (as much as you can fit tightly in the cavity). Spray oil on a perforated grilling pan or grill with wire rack. Gently place peppers on grill (low-heat side) stuffing side up. Bake grilled covered until peppers are soft to your liking and topping is light brown. (Oven Bake instructions in notes)
- Let sit for 5 minutes. Top with salsa. Serve and enjoy!
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