Stuffed peppers for dinner? Try this stuffed Anaheim peppers recipe filled with ground turkey and cheddar cheese, topped with your favorite hot sauce.
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.
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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.
About Anaheim Peppers
The Anaheim pepper is named for the California city of Anaheim. They were brought to southern California in 1894 and grown commercially by Emilio Ortega.
Anaheims are popular because they are quite mild in terms of heat (only 500-2500 SHU), but they are also incredibly easy to find.
I find 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.
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.
Let's talk about how we make the recipe, shall we?
How to Make These 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 jalapeno peppers. Cook them down about 5 minutes to soften.
Add the garlic and cook another minute, until fragrant.
Add the ground turkey and break apart with a wooden spoon. Cook about 8-10 minutes, or until cooked through.
Add the 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.
While the turkey 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 turkey mixture.
Next, top them with shredded cheddar 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!
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.
Recipe Tips and Notes
- The Meats. I enjoy seasoned ground turkey for this recipe, but it works great with any ground meat. Try it with ground beef, pork, or chicken.
- Spices. I love a good Cajun blend for this, but it's so easy to adapt to your own taste preferences. Try it out with taco seasonings or a good fajita seasoning blend, or go with your own favorite.
- Cheese. I used shredded cheddar here, but you can use any cheese that is properly melty, like Monterrey jack or pepper jack. Go for it!
That's it, my friends! I hope you enjoy your stuffed Anaheims!
Check Out Some of My Other Popular Stuffed Pepper Recipes
- Sausage and Cheese Stuffed Anaheim Peppers
- Chicken and Cheese Stuffed Anaheim Peppers
- Cajun Cream Cheese Stuffed Anaheim 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.
Turkey and Cheddar Stuffed Anaheim Peppers Recipe
- 6 Anaheim peppers
- 1 teaspoon olive oil
- 1 small onion chopped
- 1 jalapeno pepper 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. Slice them in half lengthwise.
- Heat a pan to medium heat and add olive oil. Heat through. Add onion and jalapeno 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.
- While the turkey 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.
- Stuff each pepper with layers of ground turkey mixture and cheddar 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! Top with your favorite hot sauce!
NOTE: This recipe was updated on 11/4/19 with new information and photos. It was originally published on 4/20/15.