Let’s talk about how we make the recipe, shall we? For those with lower heat tolerances, the Anaheim pepper is not very spicy, with a Scoville Unit of 500-2,500, so there is no fear of “too hot” here, unless you want to. You can easily spice it up if you want, but you can easily please the milder palate with this delicious pepper. Learn more about the Anaheim Pepper here. Stuff each pepper with layers of your seasoned cooked sausage mixture. Next, heat a bit of oil in a pan to medium heat and add your chopped onion and peppers. Cook them down about 5 minutes to soften. Add the garlic and cook another minute, until fragrant. Then add the Italian sausage and break it apart. Add the basil, salt and pepper. Cook the sausage about 5 minutes, stirring, until it is cooked through. Let it cool slightly. While the sausage is cooking, bring a small pot of water to boil and boil the Anaheim pepper halves for 2-3 minutes to soften. NOTE: You can skip this step if you prefer firmer stuffed peppers. Set the peppers onto a baking sheet. Next, top them with shredded cheese. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Heat a grill to medium heat and grill for 15 minutes. Or, you can broil the stuffed peppers not too close to the heat source about 15 minutes, until the skins begin to char. Remove from heat and serve! That’s it, my friends! I hope you enjoy your stuffed Anaheims! Spices. I added some dried basil and snuck in some chili flakes. You can add in whatever seasonings you’d like. Feel free to really spice it up! Cheese. I used shredded gouda here, but you can use any cheese that is properly melty, like Monterrey jack, pepper jack, cheddar, even mozzarella. The choice is yours! This recipe was updated on 8/21/19 to include new photos and information. It was originally published on 7/1/2013.
