Stuffed Anaheim Peppers Recipes

CHEESE-STUFFED ANAHEIM PEPPERS

Cheese-Stuffed Anaheim Peppers image

I found this delicious appetizer on another recipe site as I was looking for a way to use up the abundance of anaheim peppers I have growing in my garden. I brought this to a friend's house and it was a big hit. We used serrano peppers for the red and green hot chili peppers called for in the recipe and cilantro for the fresh herb. We served atop baked pita chips. Prep time includes time to chill in fridge.

Provided by Dr. Jenny

Categories Cheese

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 anaheim chilies
1 -2 small hot red chili pepper
1 -2 small hot green chili pepper
5 ounces cream cheese, softened
5 ounces feta cheese, crumbled
chopped fresh herb (coriander, mint or parsley)
fresh ground pepper

Steps:

Cut stalk end of Anaheim peppers and remove seeds.
Split small chili peppers, remove seeds and chop them finely.
Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
Add chopped chili peppers and herbs and mix well.
Stuff the peppers with the cheese mixture and chill for a few hours.
When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

Nutrition Facts : Calories 254.4, Fat 20.5, SaturatedFat 13.4, Cholesterol 72.4, Sodium 529.8, Carbohydrate 9.9, Fiber 1.2, Sugar 5.7, Protein 9.6

INDIAN STUFFED ANAHEIM CHILE PEPPERS

Indian Stuffed Anaheim Chile Peppers image

There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com

Provided by ShowMeTheCurry.com

Categories Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large anaheim chilies (any mild pepper will work)
1 cup roasted peanuts, roughly crushed
salt, to taste
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon mango powder (Amchur)
red chili powder, to taste
1 tablespoon oil

Steps:

Make a lengthwise slit in the peppers and remove the seeds.
In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
Generously fill peppers with the peanut mixture.
Lightly coat outside of peppers with a little oil (using pastry brush or hands).
Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
Remove from skillet and serve hot or at room temperature.
Tip: Buy similar size peppers so they cook evenly.

Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6

CRISPY PORK-STUFFED ANAHEIM CHILES

Crispy Pork-Stuffed Anaheim Chiles image

In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces
1 tablespoon coarse salt
12 large Anaheim chiles
12 ounces Monterey Jack cheese, grated (about 3 1/2 cups)
Quick Purple Tomatillo Sauce
Fresh cilantro sprigs, for garnish
Flour tortillas, warmed, for serving

Steps:

Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
Preheat oven to 375 degrees. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.

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