Bacon-Wrapped Spicy Stuffed Peppers

6 servings
Active Time
Cook Time
Chiles rellenos don't get much better than this thanks to the sweet caramel nuances of Roth's Prairie Sunset®. What's more, they're quick and easy.


  • 3 Anaheim or other mild peppers
  • 1/4 cup fresh chorizo, crumbled
  • 1 cup shredded Roth Prairie Sunset® cheese
  • 6 slices bacon
  • Sour cream, for serving (optional)
  • Chopped scallions, for serving (optional)


  1.  Heat oven to 375°F.
  2. Make a lengthwise slit down the middle of chiles (do not cut through).  Seed and devein chiles. Set aside.
  3. Heat small skillet; cook chorizo until no longer pink.
  4. Stuff each chile with small amount of chorizo. Top with shredded cheese.  Wrap bacon around each pepper,
  5. Spray a baking sheet with cooking spray.
  6. Arrange chiles on sheet and bake 10-15 minutes, or until bacon crisps. Serve with sour cream and chopped scallions, if desired.