Stuffed Anaheim Peppers Recipe (2024)

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Stuffed Anaheim Peppers with ground beef and cheese are a Mexican flavoured dish with just a little hint of heat.

Stuffed Anaheim Peppers Recipe (1)

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About Anaheim Peppers

Anaheim Peppers are a large, mild chile pepper with a low heat level that's tolerable for most people, even when eaten raw. And yes, these peppers get their name from the city of Anaheim, California, where they were first grown commercially.

However, Anaheim peppers actually originated in New Mexico, where they are a little hotter and are called Hatch peppers, after a city in that state.

The canned, green chiles that you can buy are usually Anaheims.

Stuffed Anaheim Peppers Recipe (2)

Stuffing Peppers

Peppers are the perfect stuffing vessel for any type of food for a few reasons. First, you can find stuffed peppers in almost all cuisines and diets. Secondly, there's really no limit to what you can stuff a pepper with. They're perfect for meat, chicken, cheese, grains, seafood, as well as any kind of veggie. And lastly, although they are delicious in their raw, fresh state, peppers hold up well to all kinds of cooking methods. They can be baked, roasted, grilled or cooked in a slow cooker.

I love to stuff peppers. For instance, check out a few of my favourites (besides these stuffed Anaheim peppers: Moroccan Chicken Stuffed Peppers, or Spanish Faro Stuffed Peppers, these Black Bean Stuffed Mini Peppers.

Stuffed Anaheim Peppers Recipe (3)

Pepper Nutrition

Because we consume most hot peppers as seasonings, we don't usually eat enough of them for any real nutritional benefit. The larger chile peppers, however, such as Anaheims, and Poblano peppers, have the same nutritional benefits as sweet peppers. Therefore, they are very high in Vitamin C, Vitamin A, Vitamin B6, Vitamin E, Folate, antioxidants, and fibre.

Stuffed Anaheim Peppers Recipe (4)

Fun Facts About Chile Peppers

  • All peppers start out green, and many have several colour changes as they ripen, from green to yellow, to red, and some even to purple or black.
  • The seeds are not the hottest part of the pepper. The part with the highest concentration of capsaicin (heat) is the white membrane which attaches the seeds to the fruit.
  • Birds are immune to chile pepper's heat. So they can happily eat and spread the seeds.
  • November is National Pepper Month
  • The Scoville Index is a scale for measuring the amount of heat for different chile peppers. It goes from 0 to 15,000,000,000. Bell peppers are zero, and Habaneros are 150,000 on the scale. Can you imagine the heat level of the peppers above the Habanero? Hint: they have names like "Trinidad Scorpion" and "Carolina Reaper" Check it out here: Peppers ranked by scoville heat units.

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Recipe

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Stuffed Anaheim Peppers Recipe (6)

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers with ground beef & cheese. A simple and delicious meal with loads of flavour and not too much spice.

4.82 from 60 votes

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Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 339kcal

Author: Colleen Milne

Ingredients

  • 4 Anaheim peppers halved lengthwise, cored and seeded
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 clove garlic minced
  • 1 lb lean ground beef
  • ½ cup chunky salsa mild
  • 2 tablespoon chilli powder mild
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cheddar cheese grated
  • cilantro or parsley chopped
  • lime wedges for serving

US Customary - Metric

Instructions

  • Preheat oven to 400°

  • Line a rimmed baking sheet with parchment paper, or, lightly spray with cooking spray. Arrange pepper halves, cut side up, on baking sheet.

  • In a skillet, heat oil over medium-high heat.

  • Add onion and garlic, and cook until softened, about 5 minutes.

  • Add ground beef and brown, stirring until no longer pink.

  • Stir in salsa, chilli powder, cumin, salt, and pepper, combining well.

  • Fill each pepper half with the meat mixture, dividing evenly.

  • Distribute cheese evenly over each pepper.

  • Bake 20-25 minutes, or until peppers are softened

  • Garnish with cilantro or parsley and serve with lime wedges

Notes

Substitute ground turkey or chicken for the beef, or try shredded chicken.

Chilli powders can vary greatly, especially from country to country. The powder for this recipe is a typical chilli powder sold in Canada and used to make chilli con carne. It has lots of flavour but very little heat. If your chilli powder is spicy hot, start with only one tbsp, taste, and adding more if needed.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 9g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 958mg | Potassium: 561mg | Fiber: 2g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 9.6mg | Calcium: 235mg | Iron: 3.4mg

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Stuffed Anaheim Peppers Recipe (7)

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Reader Interactions

Comments

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    • Colleen

      So great to hear this, Jim! Thanks for taking the time to comment.

      Reply

  1. Amanda

    Just made these tonight. Followed recipe exactly and was delicious. Will definitely make them again! Thanks for sharing!

    Reply

    • Colleen

      You're welcome, Amanda! I'm glad to hear that you loved these stuffed peppers. Thanks for your feedback!

      Reply

  2. Monica

    This recipe is delish! Thanks for sharing, it has become a staple at our house. 🙂

    Reply

    • Colleen

      Hi Monica, I'm so happy to hear this! And I really appreciate you coming by to leave your feedback. Enjoy those stuffed peppers!

      Reply

  3. Susan

    Can these be frozen? If so cooked or uncooked?

    Reply

    • Colleen

      Hi Susan, thanks for this question. Yes, stuffed peppers are perfect for freezing. I recommend cooking them first to be on the safe side, and the cooked peppers make a convenient quick meal. Enjoy!

      Reply

  4. Josie

    I filled w/ham, spinach, and cheese. So good. Yumm.

    Reply

    • Colleen

      Your variation sounds delicious, Josie! We look forward to trying it. Thanks for sharing.

      Reply

  5. Lori

    Substituted corn, chopped black olives and 1 can organic mixed black, pinto, kidney beans in place of meat, chopping slightly while cooking. It was wonderful!

    Reply

    • Colleen

      Hi Lori, This sounds like an absolutely delicious vegetarian version of this recipe. Thanks so much for sharing!

      Reply

  6. Bear Graves

    A fiesta of flavor (sorry) in a recipe that is ridiculously easy to make. I added a few chopped Serrano out of my garden (the Anaheim peppers were from the garden as well) for a bit more kick.

    Cook fearlessly

    Reply

    • Colleen

      Bear, I'm super happy that you loved it! Thanks for letting me know.

      Reply

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Stuffed Anaheim Peppers Recipe (2024)

FAQs

Do Anaheim peppers need to be peeled? ›

Note: Most roasted chiles (like these Anaheims) and bell peppers (like sweet red peppers) need to be peeled, because their skin is thick and unappealing to eat. Jalapenos are an exception. They have a very thin skin, and it is almost impossible to peel them.

What is the spice level of Anaheim peppers? ›

Anaheim peppers register between 500 and 2,500 Scoville heat units on the Scoville Scale, which is certainly mild enough to eat raw. The variation in the heat is mostly related to differences in soil and the amount of the sunshine the plants get.

How do you keep stuffed peppers from getting soggy? ›

To prevent it from happening, you should try to avoid or reduce excess moisture – here are three of the things you can do:
  1. Pre-cook Peppers. ...
  2. Use Leftover Rice. ...
  3. Save Cheese for the Topping.

Which is hotter, Poblano or Anaheim? ›

Poblanos are slightly hotter than Anaheim peppers at about 1,000 to 2,000 SHU. Meanwhile, jalapeños are around 3,500 to 8,000 SHU and habaneros can reach 350,000 SHU — so there's no need to fear the burn when it comes to Anaheim peppers! Your kitchen is now your own culinary classroom.

Can you freeze raw Anaheim peppers? ›

For longer storage, place anaheim peppers in the freezer. Whole peppers can be stored in a freezer bag or peppers can be cleaned, seeded, and chopped and then placed in a freezer bag for protection. Anaheim peppers will last 8-12 months in the freezer.

Which is hotter, Anaheim or Jalapeno peppers? ›

Spice level

Anaheim peppers are relatively mild in terms of spice. They typically range from 500 to 2,500 Scoville Heat Units (SHU) on the Scoville scale, which measures the spiciness of chile peppers. For reference, they're about 5-16x milder than jalapeno peppers and 20-46x milder than serrano peppers.

Can you eat Anaheim peppers raw? ›

Anaheim peppers bring a mild heat to the table that plays more in the peppery flavor field and less in the melt-your-face-off field. Raw, they are bright and refreshing, with a sharp spice that doesn't linger, making them a prime margarita or paloma addition.

Are Anaheim peppers good for you? ›

These peppers are a good source of essential vitamins and minerals, including vitamin C, vitamin A, potassium, and folate. They also contain dietary fiber, which aids in digestion and helps you feel full. Anaheim peppers are low in calories, making them a great addition to a calorie-conscious diet.

What is another name for Anaheim peppers? ›

Anaheim peppers are sometimes called "New Mexico Chilies" or "Hatch Chili Peppers" because they come from New Mexico originally. The story goes that they arrived in California because one farmer named Emilio Ortega brought the seeds to Anaheim in the early 1900s.

What are dried Anaheim peppers called? ›

Anaheim Peppers are also known as California Chile Peppers; when dried they can be known as California Chiles, chile pasado, or chile seco del norte. California chiles are a darker, deeper red than their cousins the New Mexico chile, which a brighter more glossy red colour.

Why do stuffed peppers take so long to cook? ›

ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.

Why do my stuffed peppers taste bland? ›

The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.

How do you remove the skin from Anaheim peppers? ›

Roasting peppers in the oven to remove the skin is one of the most commonly used techniques. Simply brush the peppers with extra-virgin olive oil, then place the peppers on a baking paper on a baking sheet and cook in the oven at 280 ° for about 30 minutes.

When should I pick my Anaheim peppers? ›

Anaheim Pepper Care

Individual peppers should reach maturity and be harvested at around 80 days, though you can pick earlier when they're immature and green for a milder spice and sweeter taste. If you pick them when red and fully mature, the pepper still provides a generally mild spice, ranking at 500-1000 Scoville.

Do you have to peel skin off peppers? ›

Peppers are left with their skin intact in many dishes for texture, and to help them hold their shape during cooking, but certain recipes require peppers to be peeled. This can be done simply by using a vegetable peeler.

How long do Anaheim peppers last in the fridge? ›

On average, Anaheim peppers will last one to two weeks in the fridge. If you'd like to enjoy your Anaheim peppers in a different way, try drying them. From there, you can ground them into a powder that you can sprinkle on dishes later.

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