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 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 these great Hatch Pepper Recipes
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.