Patrick Oconnell
If you're looking for a hearty meal with a Southwestern twist, look no further than cheddar cheese-stuffed Anaheim peppers. This simple, delicious, and versatile dish can be made in a variety of ways and is perfect for vegetarians and meat-eaters alike. Anaheim peppers are a great alternative to jalapeno poppers for those who want less spice, and they are easy to find at your local grocer. With a thick flesh that gives them a slightly meaty texture, they are the perfect vessel for stuffing.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Main Course |
| Cuisine | Southwestern, Mexican |
| Diet | Vegetarian |
| Ingredients | Anaheim Peppers, Cheddar Cheese, Cream Cheese, Black Beans, Corn, Onion, Salsa, Hot Sauce, Cilantro, Spices |
| Cooking Methods | Baking, Roasting, Grilling, Slow Cooking |
| Cooking Time | 15-25 minutes |
| Serving Suggestions | Sour Cream, Guacamole, Chips, Salad |
| Storage | Refrigerate in an airtight container for up to 4 days, Can be frozen |
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What You'll Learn
Preparation and ingredients
Ingredients
The ingredients you will need to cook cheddar cheese-stuffed Anaheim peppers are:
- Anaheim peppers
- Cheddar cheese
- Cream cheese
- Spices and seasonings (e.g. Cajun seasoning, garlic, cilantro, chilli flakes, hot sauce, salt, and pepper)
- Optional: meat (e.g. ground beef, ground turkey, chicken, or bacon), black beans, corn, onion, salsa, or other vegetables
Preparation
The preparation method for cooking cheddar cheese-stuffed Anaheim peppers is as follows:
- Preheat your oven to a temperature between 400 and 450 degrees Fahrenheit.
- Prepare the Anaheim peppers by washing them, cutting off the top or stalk end, and removing the seeds. You can also blister the peppers over a gas stove burner or broiler, steam them in a plastic bag, and then peel off the skins before stuffing.
- Mix the cheddar cheese with cream cheese and your desired spices and seasonings in a bowl. If you are using meat or other ingredients, cook them according to your recipe and mix them into the cheese mixture.
- Fill the hollowed-out Anaheim peppers with the cheese mixture. You can use a spoon or your hands to stuff the peppers, making sure the filling is packed tightly and distributed evenly.
- Place the stuffed peppers on a baking sheet or in a baking dish. You can wrap the peppers with bacon or top them with extra cheese before baking.
- Bake the stuffed peppers in the oven for 15 to 25 minutes, or until the peppers are softened and the cheese is melted and golden brown.
- Remove the peppers from the oven and let them cool slightly before serving.
- Serve the cheddar cheese-stuffed Anaheim peppers with optional sides such as sour cream, salsa, guacamole, or a tossed salad.
Storage and Reheating
Stuffed Anaheim peppers can be stored in an airtight container in the refrigerator for up to 4 days without baking, and 2-3 days after baking. They can also be prepared and frozen before baking, and then thawed and baked when ready to eat.
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Cooking methods
There are several methods for cooking cheddar cheese-stuffed Anaheim peppers. Here is a step-by-step guide for each:
Baking
First, preheat your oven to 400-450 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminium foil, or lightly spray with cooking spray. Wash and dry the Anaheim peppers. Cut the stalk end of the peppers and remove the seeds. You can choose to boil the peppers for 2 minutes before stuffing, or blister them over a gas flame or under a broiler, then place them in a plastic bag to steam for 10 minutes, after which you can peel and stuff them.
In a bowl, mix together your cheddar cheese with any additional ingredients of your choice, such as cream cheese, garlic, onion, chilli, herbs, beans, corn, or meat. You can also add seasonings such as Cajun seasoning, chilli powder, cumin, salt, and pepper.
Fill the hollowed-out Anaheim peppers with the cheese mixture. You can use a knife to pack the cheese down to the end of the pepper. Top with extra cheese if desired. Place the stuffed peppers on the prepared baking sheet and bake for 15-25 minutes, or until the cheese is melted and golden brown, and the peppers are tender.
Grilling
Prepare the peppers and filling as above. Set your gas grill to 450 degrees Fahrenheit. Place the stuffed peppers on a foil-lined broiler pan with a cooling rack and grill until the bacon is cooked.
Broiling
Follow the same preparation method as above. Broil the stuffed peppers for about 6-7 minutes, or until the cheese is melted and the peppers are tender.
Slow Cooking
Anaheim peppers can also be cooked in a slow cooker, but no specific instructions were found for this method.
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Serving suggestions
Cheddar cheese-stuffed Anaheim peppers can be served as a full meal, a side dish, or an appetiser. They can be served on their own, or with a variety of sides and toppings.
If you're serving the peppers as a meal, you could have one, two, or three peppers per person. You could serve them with a tossed salad, or with some chips and salsa. They also go well with some sour cream, guacamole, or hot sauce on the side.
If you're serving the peppers as a side dish or appetiser, you could cut them into thin slices and serve them on crackers. This works particularly well if you've chilled the peppers for a few hours first, as this will allow the cheese to set so that you can slice the peppers neatly.
You can also serve the peppers as a dip, by adding some sour cream to the filling and topping it off with crispy, crumbled bacon.
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Storage and reheating
To store your cheddar cheese-stuffed Anaheim peppers, place them in an airtight container and store them in the refrigerator. They will keep for up to 2-4 days. You can also prepare them ahead of time and freeze them before baking. When you're ready to eat, simply thaw and bake.
To reheat your peppers, place them in the oven and bake for 15-30 minutes, or until the cheese is melted and the peppers are tender. You can also reheat them in the microwave, but the time may vary depending on your microwave's settings.
If you're reheating from frozen, make sure to thaw the peppers before baking. It's important to note that the baking time may vary depending on the number of peppers you're reheating and the power of your oven.
When reheating, keep an eye on the peppers to ensure they don't overcook. The peppers should be soft, but not mushy. You may also broil the peppers for several minutes, turning them occasionally, until they're heated through.
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Alternative recipes
Anaheim peppers are a versatile ingredient that can be used in a variety of dishes. Here are some alternative recipes and serving suggestions:
- If you're looking for a spicier option, try using Anaheim peppers in a chilli rellenos casserole.
- For a sweet and tangy dish, combine them with mango and tomatillo to make a salsa that pairs well with grilled chicken or arctic char fish.
- If you're a fan of bacon, try smoked blue cheese stuffed bacon-wrapped Anaheim peppers.
- For a smoky flavour, use Anaheim peppers in Santa Maria beans, perfect for barbecue dishes.
- Anaheim peppers can also be used in soups, such as a Filipino dish called sinigang.
- They can be roasted and mixed into dishes like mac and cheese, scrambled eggs, or cheesy potatoes.
- Anaheim peppers can be used in place of bell peppers in recipes such as curry rice and potatoes, lettuce salad, pasta salad, or burgers.
- For a vegetarian option, stuff the peppers with black beans, corn, and cream cheese, serving with chips, salsa, or a tossed salad.
- If you're looking for a simple appetizer, try slicing the peppers and serving them with sour cream, salsa, and guacamole on the side.
- If you want to add meat to your dish, ground beef or any other type of ground meat can be added to the stuffing.
- For a different flavour profile, try using blue cheese or goat cheese instead of cheddar.
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Frequently asked questions
It depends on your cooking method. Baking in the oven takes 15-25 minutes, while grilling takes 15 minutes. Broiling takes the least amount of time at 6-7 minutes.
Wash the peppers and cut them open on one side. Do not slice all the way through. Remove the seeds and, if desired, char the peppers on a gas stove burner or in the broiler. Once blistered, place in a plastic bag to steam for 10 minutes, then peel.
Cheddar, Monterey Jack, and cream cheese are all popular choices, but you can use any kind of cheese.
Black beans, corn, onion, salsa, hot sauce, ground beef or other meat, and various spices like cumin, chili powder, and salt.
They can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen before or after baking.
