Turn these flavorful peppers into delicious boats full of cheesy goodness and seasoned chicken with this recipe for Anaheim Stuffed Peppers.
Whoever came up with the concept of stuffed peppers, let me tip my hat to you because I’ve been on a stuffed pepper kick lately that shows no sign of slowing down. But maybe that’s just human nature. What I find especially interesting is that no matter where you go around the world — from South America to the Mediterranean, to Eastern Europe, to mainland China, and just about every other corner of the globe — you can find a local version of the stuffed pepper.
This recipe is for stuffed Anaheim peppers, which, like Hatch peppers, are a type of green chile. The two peppers are technically different, but for the sake of convenience, I’m treating them as the same for this recipe. For you culinary history lovers out there, the story behind how they got the name “Anaheim” peppers is pretty unique. The name dates back to the early 1900s when a farmer named Emilio Ortega brought a batch of Hatch pepper seeds from New Mexico to the Californian city of Anaheim, where he began cultivating them. What I find especially interesting is that although Ortega’s Anaheim peppers became popular in California, at the same time, other pepper growers in New Mexico continued their own cultivations. Because the palates of California residents preferred a milder flavor, so-called “Anaheim” peppers grown there tend to be less spicy. The New Mexico residents, on the other hand, prefer a spicier flavor. So, although they came from the same seed, Hatch and Anaheim peppers are quite different regarding heat levels today, and the New Mexico Hatch peppers retain some extra heat.
But no matter where you source your peppers, what I like about these peppers in particular is their deep flavor without being overly spicy. You can safely serve them to pretty much anyone without fear of overwhelming their taste buds with too much heat. In fact, Anaheim peppers are just barely spicier than bell peppers and are actually less spicy than Poblano peppers. To me, their best quality is how tangy and smoky they are, carrying with them a hint of sweetness on the aftertaste. In other words, they’re complex, and that complexity makes the perfect shell into which you can wedge all your favorite ingredients.
These stuffed peppers are especially great for young kids who reject any vegetable you serve to them. While some recipes call for sneaking veggies into dishes by blending them up and hiding them in sauces, these nutritious peppers hide in plain sight. Don’t ask me why, but kids seem a whole lot more welcoming to the prospect of eating peppers if they’re loaded with cheese. What a mystery! But hey, sometimes you gotta do what you gotta do.
Can I Use Other Peppers?
Of course! I like Anaheim peppers because of their great flavor profile and relatively moderate heat level, but this recipe will also work great for bell peppers, poblanos, or Serranos. Just be sure you know your audience when using jalapeños or other spicier varieties, as they might be much for some palates. Then again, for the fans of spicy foods in your life, the hotter, the better!
Ingredients
- 4 Anaheim peppers, halved and deseeded
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup salsa, mild or medium
- 2 tablespoons taco seasoning mix
- 6 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
How to Make Anaheim Stuffed Peppers
Step 1: Preheat your oven to 375°F.
Step 2: In a mixing bowl, combine shredded chicken, corn, black beans, salsa, taco seasoning, and cream cheese. Mix well until all ingredients are evenly distributed.
Step 3: Stuff each Anaheim pepper half with the chicken mixture, ensuring it’s generously filled.
Step 4: Place the stuffed peppers in a baking dish, and sprinkle the tops with shredded cheddar cheese.
Step 5: Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
Step 6: Garnish the baked stuffed peppers with chopped cilantro and a dollop of sour cream before serving.
FAQs & Tips
How to Make Ahead and Store?
These peppers can be stored in plastic bags, airtight containers, or wrapped in foil, but be aware that they can get mushy when reheating. I would recommend broiling any leftovers to crisp them up a bit — or you can always chop them up and serve them over rice, on bread, or inside a taco shell.
Are These Good as Tacos?
Uh… duh! Stuffed peppers on tortillas are sure to be a hit with any crowd. Especially if your stuffed peppers came out a little messy, the tortilla acts as an extra layer of stability to ensure you get a great bite.
Do I Have to Use Cheddar Cheese?
Not at all! You can use any cheese you wish, although I would recommend cheeses that are more standard for Mexican food, such as Oaxaca, Monterey jack, pepper jack, or cotija. Some cheeses I would avoid are parmesan, feta, brie, or other French cheeses.
Serving Suggestions
These stuffed peppers are perfect as appetizers for events or get-togethers, and because they’re portable by design, you don’t have to worry about needless silverware. Serving them alongside hot tortillas is always a good idea, but they can easily be served on their own. I would recommend putting garnishes like chopped cilantro on the side, however, because some people have an aversion to that flavor.
Anaheim Stuffed Peppers
Ingredients
- 4 Anaheim peppers halved and deseeded
- 2 cups cooked chicken shredded
- 1 cup corn kernels
- 1 cup black beans drained and rinsed
- 1 cup salsa mild or medium
- 2 tablespoons taco seasoning mix
- 6 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- Fresh cilantro chopped (for garnish)
- Sour cream for garnish
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine shredded chicken, corn, black beans, salsa, taco seasoning, and cream cheese. Mix well until all ingredients are evenly distributed.
- Stuff each Anaheim pepper half with the chicken mixture, ensuring it’s generously filled.
- Place the stuffed peppers in a baking dish, and sprinkle the tops with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
- Garnish the baked stuffed peppers with chopped cilantro and a dollop of sour cream before serving.
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