Make the Best Ever Bacon Wrapped Stuffed Hatch Peppers

 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.

three bacon wrapped stuffed hatch chile peppers on a plate

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.


  • 8 Hatch Peppers
  • 8 ounces cream cheese softened
  • 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.  

Grilling Instructions

  • 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. 

Oven Instructions

  • 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. 

Recipe Tips for the Cook

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Calories: 354kcal | Carbohydrates: 7g | Protein: 13g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 611mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 95.7mg | Calcium: 246mg | Iron: 0.9mg

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