Stuffed chili peppers are amazing. There are so many chili pepper varieties in the world, and so many of them are ideal for stuffing. They're the perfect vessels for all sorts of delicious goodness, it makes my head spin. One of the most popular peppers around is the Anaheim chili pepper. 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. I believe they are popular because they are so mild and can be incorporated into any number of dishes.
Stuffed chili peppers are an excellent choice for these guys. Serve up one or two of these and you have yourself a full meal. For this particular recipe, we went with some Creole seasoned chicken breast, along with onion and garlic, feta cheese and some dried oregano. Fresh oregano would be nice, 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, or any of your favorites for added heat and moisture.
Patty's Perspective: What makes this recipe so good is the nicely seasoned chicken and the mild flavor of the Anaheim peppers. Taken all together, this really became a whole meal with great balance.
Also, if you enjoy stuffed pepper, check out our cookbook - Jalapeno Poppers and Other Stuffed Chili Peppers. We created it!
Chicken and Cheese Stuffed Anaheim Peppers
- 4 Anaheim chili peppers
- 1 teaspoon olive oil
- 1 medium-sized chicken breast
- 1 teaspoon Creole seasonings
- Salt and pepper to taste
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 4 tablespoons crumbled feta cheese
- 2 tablespoons dried oregano
- 1 lemon
- Chopped cilantro for serving
- Hot sauce if desired
- Heat an oven to 400 degrees.
- Place Anaheim peppers on a baking sheet and bake 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.
- Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
- While peppers are baking, heat an oven proof pan to medium heat and add olive oil.
- Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.
- Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.
- Shred or chop the chicken and place into a mixing bowl.
- While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.
- To the mixing bowl, add feta cheese and oregano. Mix well.
- Slit each pepper down the center and scoop out the insides.
- Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
- Bake for 15 minutes.
- 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.
Here are the same peppers with a bit of hot sauce!