Anaheim peppers are one of my favorite fall vegetables. They go great in salsa, add heat to salads, spice up a pizza and are delicious grilled. I stole this easy recipe from my neighbor (Jane) who grilled Jalapeno like this. The Jalapenos were great but I much prefer the Anaheim.
Start by cutting off the large end of the Anaheim peppers and removing the seeds. If the peppers you are preparing are hot, use rubber gloves when cleaning or removing the seeds. You can use a butter knife to scrape out the inside of the pepper.
After removing the seeds and rinsing out the inside of the pepper with water, wrap each pepper with bacon, and use tooth picks to secure the bacon to the pepper.
Now here is the easy way to stuff the peppers. I use the cheddar cheese spread that comes in the can. Using this processed canned cheese, I fill each pepper ¾ full with the cheese. (You can use any cheese you wish and I also like to add cream cheese as well. Processed cheese tends to melt easier.) Do not fill peppers over ¾ full, use the blunt end of a butter knife or similar utensil to pack the cheese into the peppers.
After filling the peppers I pinch the ends closed and secure them with another tooth pick. I then place the peppers on my barbeque grill at a medium heat. (250 to 300 degrees). Cook the peppers over this medium heat until the bacon starts to become crisp. It is important to turn the peppers frequently to keep them from burning. If you are using coals, you may want to move the peppers to the side and not place them directly over the heat.
Once the bacon is crisp remove from the grill and let cool 5 minutes. Remove the toothpicks and serve.
These are great as hors devours or can be served as a side dish, either way you family and friends will love these peppers and more than likely will steal recipe from you like I did from my neighbor Jane.
