These are Anaheim peppers stuffed with a combination of ground turkey and spicy
pork sausage, wrapped in bacon, smoked, then glazed with a mixture of barbecue sauce,
honey and butter. They are sticky sweet, with just a touch of spicy goodness.
12 whole Anaheim chiles, as straight and round as you
12 slices standard (thin sliced) bacon
1 pound ground turkey, 85%
1 pound hot breakfast sausage (I used Jimmy Dean brand)
1 tablespoons garlic salt
1 1/2 tablespoons your favorite BBQ
2 teaspoons lemon pepper
Optional: 1 jalapeño chile, seeded, veined
1/2 cup your favorite barbecue sauce
1/4 cup honey
3 tablespoons butter, melted
Wash the Anaheim chiles and cut the stem ends off so that they are of equal
Cut a long V-shaped sliver out of one side of each chile. Start at the cut
end, about 1/4″ wide and end about an inch from the tip. The intention is to
get them to open enough to seed, de-vein and stuff.
Remove the seeds and veins from each chile.
Mix all of the remaining ingredients, except the bacon, well in a large
Roll a tapered cylinder of the stuffing and fit it into the chile, packing
it loosely from the tapered end up. You want it full, but not overflowing.
Wrap each chile with one of the bacon slices. Starting about 1″ from the
cut end, tuck the end of the slice between the inside of the pepper and the
stuffing. Stretch it around the pepper in a spiral pattern moving toward the
other end (not overlapping). Tuck the other end in the tapered end of the chile,
just as you started. It should leave you with about an inch of chile exposed
at each end.
Start your fire and prepare for indirect cooking at medium-high heat (about
300 degrees F).
Add one small chunk of fruit wood (apple or cherry) to the fire about 10
minutes before adding the chiles. Wood chips soaked for 30-60 minutes will work
well, too. If you’re using a gas grill, make a smoker pouch.
Dust each wrapped chile lightly with the seasoning.
Cook the chiles indirect about 1 hour and 15 minutes, turning once at the
Mix the glaze ingredients in a small bowl.
Glaze each chile on one side, turn, glaze the other side, and cook another
Glaze and turn the chiles again, then cook another 10 minutes.