Italian Sausage and Cheese Stuffed Anaheim Peppers
Anaheim peppers are great for stuffing because, while they’re long, they’re also large enough to accommodate a good amount of stuffing. Also, for those with lower heat tolerances, the Anaheim pepper is not very spicy, with a Scoville Unit of 500-1000. You can easily spice it up if you want, but you can easily please the milder palate with this delicious pepper.
- 6 Anaheim peppers
- 2 Italian sausage links
- 6 ounces cheddar cheese or more as needed
Stem the peppers and remove the innards with a knife.
Heat a pan to medium heat and fry the Italian sausage. It helps to remove the sausage sheathe. Cook about 2 minutes, or until sausage is cooked through and crumbled. Allow to cool.
Stuff each pepper with layers of sausage and 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. It helps to wrap them in tinfoil 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!