Stuffed Anaheim Peppers Recipe (2024)

FAQs

Do you need to boil peppers before stuffing them? ›

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!

Like chile peppers, red Anaheim peppers are sometimes dried and strung together to make decorative ristras. Because of their mild, refreshing flavor and slight smokiness, Anaheim peppers are wonderfully versatile to use in soups, stews, queso, enchiladas and more.

Note: Most roasted chiles (like these Anaheims) and bell peppers (like sweet red peppers) need to be peeled, because their skin is thick and unappealing to eat. Jalapenos are an exception. They have a very thin skin, and it is almost impossible to peel them.

Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Although the typical recipe calls for spicy peppers like jalapeños, you can swap them with delicious Anaheim peppers for a milder taste that will appeal to people who don't love spicy food.

An Anaheim pepper is medium in size, averaging six to ten inches long. They are typically used in cooking when they are still green. You will find them under a variety of names, such as New Mexico peppers, California chili and Magdalena.

There are several other aliases that Anaheim peppers go by including California chile, and Magdalena. Most Anaheims are sold green and immature. When Anaheims are fully mature and turn from green to dark red, they are commonly called chile colorado (named for the color, not the state.)

If not given enough water, the fruits can develop a slightly bitter flavor (and may get Blossom End Rot). Don't leave water on the leaves overnight as this encourages disease. Low nitrogen. High potassium.

Why aren t my Anaheim peppers hot? ›

Crops of chili peppers not hot may be a combination of improper soil and site situations, variety, or even poor cultivation practices. Chili pepper heat is borne in the membranes surrounding the seeds. If you get healthy fruit, they will have a full interior of the pithy hot membranes and a higher heat range.

You can completely char them and then peel the skin off—then put the flesh in all your sauces, salsas, and soups. They're more substantial than a long-hot, which has a thin flesh that sometimes gets lost in the cooking process, and thinner than a bell pepper, which is a bell pepper.

Green Anaheim chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect the body from external environmental aggressors and boost the immune system. The peppers also contain vitamins B6 and K, potassium, and fiber.

Anaheim peppers can be stored at room temperature in a pantry for about 4 days. If you know you'll use them within a few days, I suggest keeping them at room temperature. Raw Anaheim peppers will stay fresh for about 1-2 weeks in your fridge. Just remember to keep them in the crisper drawer.

Instructions for Canning Sweet Peppers: The skins of bell peppers or sweet peppers are more tender, so they generally do not need to be blistered and peeled (thank goodness). Simple quarter or roughly chop bell peppers and cover them with water in a pot. Boil for 3 minutes, then transfer to pint or half-pint jars.

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark.

To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.

Do You Need to Cook Bell Peppers? Bell peppers are safe to eat cooked or raw. They are crunchy and crisp with a very mild spicy bite when raw. Cooking tends to enhance the pepper's natural sweetness.