A recipe for mild Anaheim peppers stuffed with seasoned Italian sausage and melty cheese, perfect for grilling or baking. A quick and easy weeknight meal.
Anaheim peppers are great for stuffing because they're large enough to accommodate a good amount of meat and cheese, or whatever else you'd like to stuff them with. If they're a bit small for you, you can easily serve up a couple for yourself to tackle a larger appetite.
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.
Anaheim Peppers
The Anaheim pepper is named for the California city of Anaheim. They were brought to the city of Anaheim in southern California in 1894 and grown commercially by Emilio Ortega. It is still a highly popular pepper today. Anaheims originated in New Mexico, where they are still grown in different versions.
Let's talk about how we make the recipe, shall we?
Sausage and Cheese Stuffed Anaheim Peppers Ingredients
- Anaheim Peppers.
- Olive Oil.
- Onion. Chopped.
- Jalapeno Pepper. Chopped (or use a serrrano for a spicier version).
- Garlic. Chopped.
- Italian Sausage. I used hot Italian sausage.
- Dried Basil.
- Salt and Pepper.
- Shredded Cheese. I used Gouda, but any melty cheese will do.
Sausage and Cheese Stuffed Anaheim Peppers - The Recipe Method
First, stem the peppers and remove the innards with a knife. Slice them in half lengthwise and set them aside for now.
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.
Stuff each pepper with layers of your seasoned cooked sausage mixture.
Next, top them with shredded cheese.
The amount of stuffing and cheese will vary depending on the size of the pepper, so plan accordingly. Be sure to stuff the mixture in good and tight with your thumb.
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!
Recipe Tips & Notes
For the Sausage. Italian sausage has a lot of spices, though you can choose from sweet or hot varieties. I usually use the hot variety, but you can use the sweet if you'd like. It is delicious either way.
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!
Storage & Leftovers
Storing your Sausage and Cheese Stuffed Anaheim Peppers in an airtight container in the fridge may allow to keep them for up to 2-3 days. To maximize the storage life, make sure to refrigerate the peppers promptly and reheat properly.
Check Out Some of My Other Popular Stuffed Pepper Recipes
- Chicken and Cheese Stuffed Anaheim Peppers
- Cajun Cream Cheese Stuffed Anaheim Peppers
- Turkey and Cheddar Stuffed Anaheim Peppers
- Stuffed Banana Peppers
- Cream Cheese Stuffed Poblano Peppers
- Vegetarian Stuffed Peppers
- Cajun Chicken Stuffed Poblano Peppers
- Cajun Shrimp Stuffed Poblano Peppers
- More Stuffed Pepper Recipes
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.
Sausage and Cheese Stuffed Anaheim Peppers Recipe
Ingredients
- 6 Anaheim peppers
- 1 tablespoon olive oil
- 1 onion chopped
- 1 jalapeno pepper chopped (or use a serrrano for a spicier version)
- 3 cloves garlic chopped
- 12 ounces Italian sausage (I used hot Italian sausage)
- 1 teaspoon dried basil
- Salt and pepper to taste
- 6 ounces shredded cheese (I used Gouda, but any melty cheese will do)
Instructions
- Stem the peppers and remove the innards with a knife. Slice them in half lengthwise.
- Heat the oil in a pan to medium heat and add the onion and peppers. Cook them down about 5 minutes to soften.
- Add the garlic and cook another minute, until fragrant.
- 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. Stuff each pepper with layers of your seasoned cooked sausage mixture, then top with shredded cheese. The amount will vary depending on the size of the pepper, so plan accordingly. Be sure to stuff the mixture in good and tight with your thumb.
- 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!
Notes
Nutrition Information
This recipe was updated on 8/21/19 to include new photos and information. It was originally published on 7/1/2013.
Jerry says
I like it! I made a few changes for my taste and based on what I had in the fridge. I used a couple of skinned bratwurst instead of Italian sausage, they fry up nice and crumbly out of the skins. I used a LOT more garlic cause who doesn't love garlic. I also used Italian Seasoning and added Parmesan and Cream Cheese to the meat mixture, then topped with bacon because I'm a madman.
Michael Hultquist - Chili Pepper Madness says
Awesome, Jerry! GARLIC!!! Yes, drool. Perfect. I always add more garlic than normal. Just love it.
Ezra says
Really good but mild...
I experimented by roasting then smoking jalapeños and then putting line of cream cheese on the cooled roasted peppers then following the recipe. It gave the perfect spice to savory blend for me..yumm!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ezra! I like your additions! Nicely done.
Robert Wall says
I've been coping your recipes and preparing different dishes for friends and gatherings. The people love the food and soo do I. If I dont sweat when eating it I add sauce or seeds, YUM YUM. THANKS
Michael Hultquist - Chili Pepper Madness says
Excellent, Robert! Glad they love it! Thanks so much for the kind comments. Keep it spicy!