Bacon Wrapped Stuffed Hatch Chile Peppers are a mouthwatering appetizer! The special flavor of Hatch chilies with a delectable cheese filling and crisp bacon exterior will tantalize your taste buds. Whether you’re grilling, baking, or air frying, these stuffed green chilies are perfect for any occasion. It’s the ultimate way to enjoy fresh hatch peppers when they are in season.
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New Mexico Hatch Green Chile Pepper Season
Every August, it is Hatch pepper season, and making stuffed Hatch peppers is one of the best ways to enjoy them. You can choose to grill these stuffed Hatch chilies, bake them in the oven, or cook them in your air fryer.
However, you need to be quick because the season is short! Sure, many stores claim they have Hatch peppers all year long, but the season lasts only about four to six weeks. These peppers can only be grown in Hatch, New Mexico, so if you see something labeled a Hatch pepper and it isn’t August or September, chances are that pepper isn’t legitimate.
What Are Hatch Chili Peppers?
A Hatch chili is a cousin to the more well-known Anaheim pepper, which was first grown in California. Hatch peppers have a unique flavor and are only grown in the Hatch Valley of New Mexico. These bright green peppers come in many different sizes – most are 4 to 6 inches long, but some get up to over a foot in length.
Both Texas grocers Central Market and H.E.B. ship in tons of peppers during the season and they’ll be roasting them in front of the stores. An annual Hatch Chile Festival takes place in the village of Hatch, New Mexico.
How Hot Are Hatch Chilies?
These peppers vary a little in hotness, but on average, they are about three times milder than jalapenos.
Why You Should Try This Stuffed Hatch Chilies Recipe
These bacon-wrapped stuffed Hatch peppers with cream cheese are perfect for any get-together; everyone will love them!
They are wonderfully flavorful, creamy, not too spicy, and really simple to make. These amazing green chili peppers are only available during August and September, so after you fall in love with these bright green delectables, make sure to mark your calendar so you never miss out!
Stuffed Hatch Peppers – Ingredients You Will Need
Here’s what’s required to make bacon-wrapped stuffed hatch peppers:
- Hatch peppers
- Cream cheese
- Cheddar cheese
- Bacon
- Worcestershire sauce
- Smoked paprika
- Garlic salt
How to Make This Stuffed Hatch Peppers Recipe
Making stuffed green chiles is really easy to do. Here’s how to go about it:
- Use a sharp knife to cut the peppers horizontally into 2 halves.
- Scrape out the seeds and white parts.
- Combine the filling ingredients.
- Spread the filling mixture on the pepper halves.
- Wrap a slice of bacon tightly around each half.
- Cook until the peppers are tender and the bacon is browned.
Note: There is no need to blister the chiles and remove the skin before stuffing and wrapping.
Grilling Instructions
Cook over moderate heat for about 20 to 25 minutes on a raised rack. Do not place the peppers directly into the fire.
Oven Instructions
Place the peppers on a wire rack over a baking sheet This allows the peppers to cook evenly. Bake at 350°F for about 20 to 25 minutes.
Air Fryer Instructions
Preheat the air fryer to 390°F. Air fry for about 15 minutes until the pepper is tender and the bacon browned.
Recipe Variations
If you can’t get these tasty Hatch peppers, you can substitute Anaheim peppers. This recipe also works well with poblano peppers. It’s easy to customize the filling. Here are a few suggestions:
- For a little more dimension, you could add some caramelized onions.
- Add in some cooked chicken, pork, ground beef, ground turkey, or sausage (a good way to use up leftovers).
- Add 3 to 4 shrimp, depending on the size of the shrimp.
How to Serve Bacon-Wrapped Stuffed Hatch Peppers
These stuffed Hatch peppers cream cheese style are perfect as a starter for many meals. Here are some ideas of what to serve with them:
- Avocado Dip or Guacamole: The creamy, cooling effect of avocado is a great contrast to the heat of the peppers.
- Cilantro Lime Rice: The tanginess of the lime and freshness of the cilantro can balance the spiciness of the peppers well.
- Grilled Corn on the Cob: A sweet and smoky complement to the heat of the chiles.
- Black Bean Salad: This provides a hearty, high-protein addition to your meal.
- Quinoa Salad: A lighter, nutritious option that can be flavored with lime and cilantro to match the chiles.
- Chips and Salsa: A classic choice, especially if you’re serving the peppers as part of a larger spread for a party or gathering.
Other Ways to Use Hatch Chilies
These are mild peppers with a wonderful balance of earthy and buttery flavors that melts perfectly into almost anything, so you can use them in various ways. Here are a few ideas:
- They are fantastic simply roasted with a sprinkle of salt.
- Use them in queso, chili relleno, and salsa.
- Check out 10 New Ways to Try Hatch Peppers
How to Store Stuffed Hatch Chilies
Make Ahead: You can prep these up to 48 hours in advance and store them in the refrigerator until ready to cook. You can also freeze them uncooked. When ready to use, allow them to thaw thoroughly before cooking.
Leftovers: If you have leftovers, allow them to cool completely, and store them in an airtight container in the refrigerator for up to 5 days.
Reheat: Place in the air fryer at 350°F for about 5 minutes or in the oven at 350°F for about 10 minutes.
Can’t find fresh Hatch peppers? Try these jalapeno recipes instead!
You can also adapt these recipes for Hatch or other peppers.
- Air Fryer Bacon-Wrapped Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers
- Buffalo Chicken Jalapeno Poppers
- Bacon Wrapped Little Smokie Jalapeno Poppers
- Cheddar Cheese Jalapeno Poppers
- Candied Jalapenos
- Chuy’s Creamy Jalapeno Dip
- Jalapeno Popper Grilled Cheese
- Wonton Jalapeno Poppers
Popular Bacon-wrapped Recipes
- Brown Sugar Bacon Wrapped Smokies
- Bacon Wrapped Green Bean Bundles
- Bacon Wrapped Pork Tenderloin
- Bacon Wrapped Sea Scallops
Check out more of my easy appetizer recipes and favorite recipes for summer on CopyKat!
Bacon Wrapped Stuffed Hatch Peppers
Ingredients
- 8 Hatch chile peppers use peppers that are straight, not curved
- 8 ounces cream cheese softened at room temperature
- 8 ounces cheddar cheese shredded
- 1/2 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 8 ounces bacon (16 slices)
Instructions
- 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.
- In a medium bowl, combine the cream cheese, cheddar, garlic salt, Worcestershire sauce, and smoked paprika. Mix well.
- 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.
- Cook the peppers in the oven, air fryer, or on the grill.
Oven Instructions
- Preheat the oven to 350°F.
- Place the peppers on a wire rack over a baking sheet and bake for about 20 to 25 minutes.
Air Fryer Instructions
- Preheat the air fryer to 390°F.
- 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.
Grilling Instructions
- 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.
Should I blister the chilis and remove the skin before stuffing and wrapping the chilis?
I have made these without doing that, the peppers will cook after they are stuffed.
Can you prep and freeze to finish cooking at a later time?
I think that would work, I thought thaw them pretty thoroughly before I tried to cook them.
These are perfect for any get together, everyone will love them!
I made these for dinner, the whole family sat and binged on Mork and Mindy while eating these.
Great way to use Hatch Peppers!
I thought it was necessary to roast and skin hatch peppers. Is that not true in this case?
You only need to do that for making Chili Relleno.
Hi,
I do that’s with your answer. I live in El Paso and we drive up to Hatch. Actually did that today and bought a 40lb burlap bag of Hatch green chilies and they were roasted and peeled right before us. So they are never really “raw”. I bring them home and portion them out into quart freezer bags and then 3 of those go into a gallon freezer bag for use through out the year, u til next chili season.
I tried some hatch peppers not too long ago. They look like my favorite melrose peppers.
I was surprised at how spicy they are. The ones I had were hotter than jalepenos and anaheim peppers. I wish there was a way to tell by the way they look how spicy they are because I love peppers.
Some people say that when you see those brown stripes on them, you can tell they are hotter than the ones that don’t have those little brown stripes.
These were great. I served this up with some Chianti in a fancy well-crafted wine glass. And ate this while listening to Vivaldi’s Four Seasons.
This is my exact same recipe I have used now for about 3 years. Nothing needs to be changed with the filling. Have always used plobano peppers to date but will now do Hatch also. The Farmers Market always has a great selection and the peppers are monsters.
Great idea, Pablanos are always available.
I was under the impression that the Hatch Pepper was super hot. Definitely going to have to try them now with the recipe. Thanks for the info Stephanie 🙂
They aren’t too hot Bitsy 😉 HEB even had some mild ones separated from the rest.
I love the Aneheim peppers. This sounds so good, i can’t wait to try it. Could you by any way figure out the recipe Denneys roast pot melt with the montery jack queso & tater tots withcheese & bacon bits. That is delish.
I will keep that in mind!
These peppers sound delicious and want to try real soon. I love the Hatch Apple pie mix. So different but oh so good.
Wow, that sounds amazing.