Bacon Wrapped Stuffed Hatch Peppers are a great way to enjoy Hatch Pepper Season. You can either grill or bake these Bacon Wrapped Stuffed Hatch Chile Peppers in the oven.
Every August it is Hatch Pepper season. Hatch peppers are grown in Hatch, New Mexico. These peppers are very similar to Anaheim peppers, but these are grown in Hatch, New Mexico. The terroir in Hatch, New Mexico is unique and gives these familiar peppers a unique flavor. You can substitute Anaheim peppers for Hatch peppers, as you can’t always get these tasty peppers.
What are Hatch Chilies?
Hatch Chilies are a cousin to the well known Anaheim pepper which was first grown in California. These specific chili strains have been cultivated for over 100 years by the New Mexico State University. These peppers come in many different sizes, most are 4 to 6 inches long, but some get up to over a foot in length. The peppers start green in color as they mature they turn red.
How Hot Are Hatch Chilies
Typically these peppers are 3 times milder than a jalapeno. Most Hatch peppers range between 1,000 and 8,000 Scoville units. Some can be a little hotter, typically these are mild peppers so you can use them in a variety of ways.
Hatch Chilies Have So Many Uses
Hatch peppers have a wonderful balance earthly flavors, but they also have a buttery flavor that makes them melt into almost anything you put them in. They can be used in queso, chili rellenos, salsa, chopped up and scrambled with eggs. They are fantastic roasted with a sprinkle of salt.
You have to be quick!! The season is short!!
Sure, many stores claim they have Hatch peppers all year long, but the season is only about 4 to 6 weeks. The peppers can only be grown in Hatch, New Mexico, so if you see something labeled as a “Hatch Pepper” and it isn’t in August and September, chances are that pepper isn’t a legitimate Hatch pepper.
Check out 10 New Ways to Try Hatch Peppers
Can’t find fresh hatch peppers? Try these jalapeno recipes:
- Air Fryer Bacon Wrapped Jalapeno Poppers
- Quick and Easy Candied Jalapenos
- Chuys Creamy Jalapeno Dip
- Buffalo Chicken Jalapeno Poppers
Bacon Wrapped Stuffed Hatch Peppers
- 8 Hatch Peppers
- 8 ounces cream cheese softened
- 8 ounces shredded cheddar cheese
- 1/2 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 8 ounces bacon
- Wash and dry off the peppers with a paper towel. When selecting the peppers it is important to make sure they are straight. It is very difficult to stuff peppers that are curly. Cut the peppers horizontally. Each pepper should make 2 halves. Use a spoon to scrape out the seeds and the white portions of the peppers.
- Allow the cream cheese to soften to room temperature. Place cream cheese into a medium-sized bowl. Add the shredded cheese, garlic salt, Worcestershire sauce, and the smoked paprika. Stir to combine well.
- Evenly distribute the cream cheese filling between the peppers. Spread the softened cream cheese into the reservoir of the pepper. Wrap 1 slice of the bacon tightly around the pepper.
- Cook over moderate heat for about 20 to 25 minutes. Do not place the peppers directly into the fire. Ideally, place on a raised rack for the cooking time.
- Bake at 350 degrees for about 20 to 25 minutes. It best to cook these on a wire rack resting inside of a jelly roll pan. This will allow the pepper to cook evenly.
Air Fryer Instructions
- Set Air fryer to 390 degrees. Cook for about 15 minutes. Cook until the pepper is tender, and the bacon is browned.
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.
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.