STUFFED ANAHEIM PEPPERS

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Mildly hot Anaheim peppers stuffed with spicy ground chicken and cheese make for an ideal appetizer.

Stuffed chili pepper is the ideal snack or appetizer on any given day. The sheer goodness of the stuffing and the heat of the succulent pepper make it an irresistible culinary gem.

Chili peppers are quite versatile, they taste great in every form. Eat them raw, grill them, or bake them, they are just awesome! When cooked with other vegetables, chicken, fish, or meat, they make the dish more palatable.

The most exotic way of cooking a chili pepper though is by stuffing it. Chili peppers with large cavities are especially good for stuffing. Whether stuffed with meat, chicken, cheese, seafood, or just veggies, it is a foodies delight.

Before you get spooked, let me assure you that Anaheim peppers are mildly hot, they are in fact tail-enders in the hotness scale.

The mild hotness and bigger cavities make Anaheim peppers the ideal candidate for stuffed recipes. They are not as big as bell peppers nor are they too small for stuffing. Slightly hotter than bell peppers and just the right size, they are every chef's favorite when it comes to stuffed recipes.

WHAT ARE ANAHEIM PEPPERS?

The Anaheim peppers derived its name from the city of Anaheim in California. Native to New Mexico, they were brought to the city of Anaheim in 1894 and grown commercially by Emilio Ortega. They are mild and medium-sized about 6-10 inches in length.

Anaheim peppers are referred to as “New Mexico Chilies” in New Mexico. However, they are better known as Hatch Chili Peppers when grown in New Mexico Hatch region.

Being incredibly versatile they can be used in a wide variety of recipes. Their thicker flesh and overall size make them ideal for stuffing.

HOW HOT ARE ANAHEIM PEPPERS?

The Scoville Scale and Scoville Heat Unit (SHU) named after scientist Wilbur Scoville is used to measure the pungency and heat of chili pepper.

As per this index, the Anaheim pepper ranges from 500 to 2,500 Scoville Heat Units. This is fairly on the lower end of the scale, hence they are considered quite mild. Compared to Anaheim, the Jalapeno pepper ranges from 2,500 to 8,000 SHU. In a nutshell, Anaheim peppers are 3-5 times less hot than Jalapeno peppers.

NUTRITIONAL BENEFIT OF CHILI PEPPERS

Anaheim pepper is loaded with vitamins, predominantly vitamin C and vitamin A. Having high water content, it can easily give you the feeling of fullness but it contains low fat and carbohydrates. Hence, it an ideal choice for weight-watchers. It is fiber-rich and has many minerals too. It also contains the phytochemical called capsaicin which is known to be beneficial for heart health, diabetes, and even cancer.

ABOUT THE RECIPE

This is a simple and delicious recipe of Anaheim peppers stuffed with flavorful ground chicken and mozzarella cheese and then oven-baked to perfection.

The ground chicken is flavored with a taco seasoning mix that gives this recipe a Mexican touch.

The delicious melt-in-your-mouth cheese further adds to the richness of this recipe.

The star of the recipe though is the oven-roasted anaheim pepper, tender, juicy, and succulent.

As you take a bite of the stuffed pepper, the three distinct layers of pepper, chicken, and cheese will cause an explosion of flavors in your mouth.

No matter how exotic it may sound, you do not need any fancy ingredients to make this recipe. Less is indeed more as far as stuffed chili peppers are concerned.

INGREDIENTS

As I already mentioned, this is an easy-peasy recipe that anybody can make. All you need are good quality ingredients and lots of love.

The star of the recipe is the Anaheim pepper. You will easily find it in almost any grocery store along with other more popular peppers.

For the stuffing, you will need gound chicken, chopped white onion, taco seasoning mix, tomato ketchup, salt, olive oil, and sugar.

You will also need Mozzarella cheese for the topmost layer of the stuffing. If you do not prefer mozzarella, you can use any cheese of your choice. I have used mozzarella slices for this recipe.

HOW TO MAKE IT?

The first step is to wash and pat dry the Anaheim peppers and slit them in between to expose the cavity. Carefully scoop out the insides to remove the seeds.

To prepare the stuffing, heat olive oil in a skillet. Saute the chopped onion till translucent. Add the ground chicken and cook till the raw pinkish color is gone. Add in the taco seasoning mix, ketchup, salt, and sugar. Keep cooking till oil separates. Let the mixture cool completely.

If using mozzarella slices cut them into thin strips and keep everything ready.

Now comes the most important part, that is stuffing the pepper. This has to be done very carefully. Spoon in the chicken mixture into the cavity pressing it down with your fingers.

Now place the cheese strips over the layer of chicken. Use more than one strip if required so that the chicken layer underneath is fully covered.

On a well-greased baking sheet, arrange the stuffed peppers facing up and bake in a preheated oven at 400F for around 20 minutes or until the peppers are softened. Broil for the last 2 minutes for a charred effect if you prefer.

Garnish with lemon wedges. Sprinkle chopped cilantro (optional).

VARIATIONS

Swap with another ground protein like pork, beef, or turkey.

Stuff with Italian sausage for a different taste.

For the stuffing, cook the ground chicken with minced garlic, ginger, and onion flavoring with Italian spices for an Italian flavor.

Use shredded Monterey Jack or any cheese of your choice for the stuffing.

FREQUENTLY ASKED QUESTIONS

Why are my stuffed peppers watery?

Under-cooked meat in the stuffing could release water during the baking process leading to a soggy outcome.

How can I reheat stuffed peppers?

Stuffed peppers can be reheated both in the oven and the microwave. To reheat in the oven, bake them in a covered dish at 350F for 10-15 minutes. To reheat in the microwave, cook on high for 2 minutes.

What can I use instead of Anaheim peppers?

If you’re unable to find Anaheim peppers for this recipe, you can use Cubanelle peppers or Hatch chili peppers. They are almost similar in flavor.

If you find none, you could also use bell peppers. However, they being larger, you have to adjust the cooking time accordingly. It is a good idea to steam the bell peppers before stuffing for faster cooking.

SERVING SUGGESTIONS

You can serve the stuffed peppers as an appetizer though they can give you the feeling of fullness, making them good enough for a complete meal as well.

As for the pairings, you can serve them with salad, roasted veggies, or a cheese platter.

STORING SUGGESTIONS

You can store stuffed peppers in the refrigerator in an airtight container for up to 3-4 days. To warm them, bake them in a covered dish at 350F for 10-15 minutes. To reheat in the microwave, cook on high for 2 minutes.

You can also freeze stuffed peppers. To freeze them, cool them completely and wrap in an aluminum foil sealing them completely. Make sure not to leave any part exposed. They stay good for about 3 months.

When you are ready to serve, no need to thaw them. Bake them in an oven at 350F for about 20 minutes.