Anaheim peppers! When you cook with chili peppers as much as we do, you'll find yourself making a lot of stuffed peppers. I mean, a LOT of stuffed peppers. Seriously, I'm adding them all the time. See - Stuffed Chili Pepper Recipes. It's really growing. I've even written an entire cookbook dedicated to them. Plug for me!
We don't just make them, though, because we're huge chili pepper lovers. Stuffed peppers are actually a convenient way to prepare a meal, and when it boils down to the basics, they're just plain fun. I mean, look at them! There are so many possibilities to choose from, ranging from the mildest bell all the way up to the superhots, which are quite a bit harder to stuff because of their size. If you want to turn your stuffed peppers into a meal, you'll need to choose an appropriately sized chili pepper.
I present to you, for your consideration, the Anaheim chili pepper. Anaheims are popular because they are quite mild in terms of heat (only 500-1000 SHU), but they are also incredibly easy to find. I see them stocked in the local grocery store chain's chili pepper section along with jalapenos, serranos, bells and sweet peppers all the time. Go ahead and grab some. Anaheims are a good size to stuff and they have a thicker wall which stands up to the cooking process. All you need to do is slice them open, clean them out, and get creative with your stuffing.
This particular dish incorporates lean ground turkey that has been seasoned with a Cajun blend. We typically opt for ground turkey over beef because of the calories, and we've come to prefer ground turkey over the years, but beef would be good here as well. Or try some ground chicken. Yum. Pork! That is one I will have to try soon. The cheddar cheese gets nice and gooey inside, and gives you just enough of that mouth feel and fat content to bring it all together.
Serve a couple of these and you have yourself a complete meal. Two each was enough for us to feel plenty full and satisfied, but I still ate a third. Don't forget the sauce for some added moisture. Sriracha is good, but consider your favorite hot sauce from the ocean of awesome specialty makers out there. Enjoy!
Turkey and Cheddar Stuffed Anaheim Peppers
- 6 Anaheim peppers
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 12 ounces ground turkey
- 2 tablespoons Cajun seasonings
- 6 ounces cheddar cheese, or more as needed
- Sriracha or your favorite hot sauce for topping
- Stem the peppers and remove the innards with a knife.
- Heat a pan to medium heat and add olive oil. Heat through. Add onion and cook about 5 minutes to soften.
- Add garlic and cook 1 minute, or until fragrant.
- Add ground turkey and break apart with a wooden spoon. Cook about 8-10 minutes, or until cooked through.
- Add Cajun seasonings and a bit of water. Stir to combine. Cook a couple minutes longer, until the water reduces and the seasonings are mixed in nicely.
- Stuff each pepper with layers of ground turkey mixture and cheese. The amount will vary depending on the size of the pepper, so plan accordingly.
- Heat a grill to medium heat and grill for 15 minutes. It helps to wrap them in aluminum foil so the stuffing doesn’t ooze out. If you grill directly over the heat, watch the skin for blackening, which is fine, but you don’t want it TOO blackened. 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!