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!
Heat Factor: Mild. You can easily up the heat with your choice of hot sauce.