Bacon-Wrapped Stuffed Anaheim Peppers

8 Anaheim Chile Peppers, Small	1 Tablespoon Garlic, Minced
8 ounces Cream Cheese	1/2 Teaspoon Salt
1 cup Cheddar Cheese, Grated	1/8 Teaspoon Black Pepper
3/4 Cup Onion, Minced	1/4 Teaspoon Chile Powder
1/2 Cup Red Bell Pepper, Minced	1/4 Teaspoon Tabasco
1/2 to 1 Jalapeno Pepper, Finely Minced	16 slices Bacon, Not Thick Sliced

Preheat oven to 450 degrees. Line a cookie sheet with foil. Place a cooling rack in the cookie sheet. 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 remain ingredients, except bacon. Fill the hollowed out Anaheim peppers with filling. Wrap peppers in bacon and secure with toothpicks.

Place peppers on the rack in the baking pan, leaving space between each pepper. Bake for 20 minutes. Remove pan from oven and set to broil. Broil peppers 1 to 3 minutes until bacon is brown and crispy. Remove toothpicks before serving.

Note: Filling can be used as a dip instead of stuffing into peppers. For dip, add 1/2 to 1 Cup Sour Cream and mix well. Top with crumbled, crispy-fried bacon.

2017 Recipe - April Ferre - From "That's Some Good Cookin'," www.tsgcookin.com

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"In the summer of 2017, I had grown, among other things, some Anaheim peppers in my backyard.  The obvious choice for them would be to make some Chile Verde, but I wanted to try something different, and I found this recipe.  If you don't want all the work, you can make this into a dip as well." - April Ferre

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