Bacon Wrapped Stuffed Hatch Peppers

1. Wash and dry the peppers with a paper towel. Cut the peppers in half horizontally and use a spoon to scrape out the seeds and white pith.
2. In a medium bowl, combine the cream cheese, cheddar, garlic salt, Worcestershire sauce, and smoked paprika. Mix well.
3. Fill the peppers with the cream cheese mixture, evenly distributing the cream cheese among the peppers. Wrap 1 slice of bacon tightly around each pepper.
4. Cook the peppers in the oven, air fryer, or on the grill.

Oven Instructions

1. Preheat the oven to 350°F.
2. Place the peppers on a wire rack over a baking sheet and bake for about 20 to 25 minutes.

Air Fryer Instructions

1. Preheat the air fryer to 390°F.
2. Place the peppers in the air fryer basket with room between them. You may have to air fry them in batches. Cook for about 15 minutes, until the peppers are tender and the bacon is browned.

Grilling Instructions

1. Cook over moderate heat for about 20 to 25 minutes. Do not place the peppers directly into the fire; ideally, cook them on a raised rack.