Bake the stuffed Anaheim peppers for 15 minutes. The Anaheim is a mild pepper with a thick enough flesh to be slightly meaty in texture, especially when roasted. You’ll find them in most grocery stores in the fresh fruit and vegetables section, along with other more popular peppers. Stuffed chili peppers are an excellent choice for these peppers. Serve up one or two of these, and you have yourself a full meal. For this particular recipe, I went with some Creole-seasoned chicken breast, along with onion and garlic, feta cheese, and a bit of dried oregano. Fresh oregano works nicely as well, but dried works just fine. We finished them off with freshly squeezed lemon juice for a flavor pop and additional moisture, but try topping them with a bit of hot sauce as well. Sriracha is good for added heat and moisture, or you can use any of your favorite sauces. Let’s talk about how we make these stuffed Anaheim peppers, shall we?
Anaheim Peppers. Olive Oil. For cooking. Chicken. Use chicken breast or chicken thighs, chopped. Creole Seasonings. Salt and Pepper. To taste. Onion. Garlic. Feta Cheese. Dried Oregano. Lemon. For Serving. Fresh chopped cilantro, hot sauce.
Next, place the Anaheim peppers on a baking sheet and bake them about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop, like I have done here. It only takes a few minutes to roast them this way, over an open flame. Flip them occasionally to let the skins char and bubble up. Learn more about how to roast peppers here. While peppers are roasting, heat a pan to medium heat and add some olive oil. Roughly chop the chicken breast, then season it with Creole seasonings, salt and pepper. Cook the chicken along with the onion, about 5 minutes, stirring a bit to sear all sides of the chicken. Add the garlic and cook another minute. Add about 1/4 cup of water or chicken stock to the pan and simmer for another 5 minutes, or until the chicken is cooked through. Shred or chop the chicken and place into a mixing bowl along with the feta cheese and oregano. Spoon the chicken-cheese mixture into the peppers and set them into a baking dish. Remove from heat and set onto serving plates. Slice the lemons and squeeze lemon juice over the stuffed peppers. Top with cilantro and hot sauce, if desired. Boom! Done! Don’t they look delicious? I could eat about 10 of these. YUM! This recipe was originally published on 3/27/15. It was updated on 11/27/18 to include new photos and information.
If you’re unable to find Anaheim peppers for this recipe, look for Cubanelle Peppers, which are usually pretty easy to find at your local grocer. They offer a similar flavor. Bell peppers are also a great alternative in a pinch, though they are usually much larger, and you’ll need to adjust your cooking times accordingly. Also, many varieties of Hatch chili peppers are wonderful for making stuffed peppers.
You can also freeze them in freezer containers for 3 months or longer.
Check Out Some of My Other Popular Stuffed Chili Pepper Recipes
Easy Italian Sausage Stuffed Peppers Cream Cheese Stuffed Poblano Peppers Stuffed Banana Peppers Vegetarian Stuffed Peppers Cajun Chicken Stuffed Poblano Peppers Cajun Shrimp Stuffed Poblano Peppers Caribbean Coconut Rice and Shrimp Stuffed Peppers Chipotle Chicken Stuffed Peppers
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
