STUFFED ANAHEIM CHILI PEPPERS RECIPES

Name: Rice & Bean Stuffed Anaheim Peppers
Prep time: 30 min
Yield: 12 appetizers
Cuisine: Mexican
Ingredients: 8 cups water; 12 (5-inch) Anaheim peppers, stems removed; 1 1/2 cups cooked long grain rice; 1/2 cup medium or hot salsa; 1 cup finely shredded Cheddar cheese; 1 (15 1/2-ounce) can pinto beans, rinsed, drained; Fresh chopped cilantro, if desired

RICE & BEAN STUFFED ANAHEIM PEPPERS RECIPE | LAND O’LAKES

Rice & Bean Stuffed Anaheim Peppers Recipe | Land O’Lakes image

Anaheim peppers are filled with rice, beans and cheese in this Mexican recipe.

Provided by Land O'Lakes

Categories Rice Bean Appetizer Stuffed Savory Baking Vegetable Side Dish Vegetable Grain

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 appetizers

Number Of Ingredients 7

Ingredients

8 cups water
12 (5-inch) Anaheim peppers, stems removed
1 1/2 cups cooked long grain rice
1/2 cup medium or hot salsa
1 cup finely shredded Cheddar cheese
1 (15 1/2-ounce) can pinto beans, rinsed, drained
Fresh chopped cilantro, if desired

Steps:

Heat oven to 350°F.
Bring water to a full boil in 4-quart saucepan.
Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.
Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.

Nutrition Facts : Calories 120 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 6 grams

STUFFED ROASTED GREEN CHILE (HATCH, ANAHEIM) RECIPE ...

Stuffed Roasted Green Chile (Hatch, Anaheim) Recipe ... image

Stuffed Roasted Hatch Green Chile with warm stuffing of cheese, kale, bread and spices. This stuffing makes roasted New Mexico chilies even more flavorful. Almost a complete mini-meal.
Really this is a two-in-one recipe. If you like roasted green chile, this recipe will be your new favorite way to eat some. If you craving stuffed peppers, these ones are easy to put together, cook faster, and are way more delicious! I bet!
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Oh, if you have not started grilling yet, you can even enjoy some roasted in oven. (Grilled and Oven Baked, both methods in instructions)
Roasted Green Chile is staple in our weekend menu whenever I can find Anaheim peppers in grocery store. Or when hatch chilies are in-season. Hatch chilies have a very short season, towards November but Anaheim I find more often because it is available for a long time every year. Almost 3 quarter of year from May to November.
Today's recipe pictures features hatch chilies. I did not get these from store but from my freezer. Last hatch chili season, we found a local farmer's market which sold hatch for more than a month. We enjoyed so much grilled/roasted chilies.. amazing. I'm fan of the texture, smokey flavor and heat of hatch chilies. So, I also stuffed and freeze some and thought to share this idea with you.
If you don't like heat of hatch or can't find hatch, this recipe work as-is with Anaheim pepper. In-fact any New Mexican Chile will work for this recipe. Anaheim pepper are also mild than hatch chilies. So, if you are not a heat seeker.. you will still enjoy this recipe.
Kale Cheese Stuffing:
What makes these roasted chile special, you might ask?
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Even though roasted chile itself has delicious smokey flavor and goes great in salsa, tacos. The Kale-Cheese stuffing makes these roasted chiles a complete meal, or an appetizer, and super delicious . Like I said, pictures are featuring hatch chiles which have little heat. The stuffing of sauted onion, kale, with bread and cheese works perfect with heat. Both balance each other so well, you will keep going for more.
I call this my lightend-ed up grilled chile casserole. Just dig-in!
Stuffed warm chile, topped with salsa, or tomato sauce. Side of grilled meat. A weekend dinner perfection.
I froze a handful of hatch chiles last year end. Frozen hatch green chile, roasted or fresh, last for a long time. I like to store roasted ones cleaned and labeled. For fresh ones also, it is better to remove the seeds. This simple step saves time later when ready to use. Thaw the chiles in refigrator or at room temprature.
These stuffed chiles made a delicious addition to our Sunday dinner menu. I hoe you will ike these as much as we do. (Don't forget to pin the recipe to try later.)
Wish you a wonderful day ahead.
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-Savita

Provided by Savita

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 Stuffed Peppers

Number Of Ingredients 13

Ingredients

1/2 Bunch Kale, curly kale, rib removed, thin chopped
3 tbsp Parmesan Cheese
1/2 Cup Cheddar Cheese, shredded, or two cheese blend
3 White Bread, slices, small chopped
3 tbsp Milk
1 tsp Oregano
1/4 tsp Chili Flakes
1/4 tsp Black Pepper
1 tsp Garlic, minced
1/2 Cup Yellow Onion, small diced
Salsa, good quality, mild tomato or green salsa for serving
1 tbsp Olive Oil
6-8 New Mexico Chile, I use Hatch Chile/Anahiem Peppers

Steps:

Slit peppers in half, scoop out seeds and leave whole.
Preheat grill to medium heat. (Oven Bake instructions in notes) In a saute pan, heat oil, add onion and garlic. Saute until onions are soft. (3-4 minutes) Remove in plate. Add kale, season with generous pinch of salt, and continue cooking until kale has wilted. (2-4 minutes). Once done, set aside to cool a bit.
In meantime, in a bowl, add chopped bread, milk and mash will. Season with pinch of salt. Add in oregano, parmesan, chili flakes, cheese, and black pepper. Mix in onion-garlic mixture. Combine this bread-onion mix into kale.
Stuff each pepper with 2-3 tablespoon of the mixture (as much as you can fit tightly in the cavity). Spray oil on a perforated grilling pan or grill with wire rack. Gently place peppers on grill (low-heat side) stuffing side up. Bake grilled covered until peppers are soft to your liking and topping is light brown. (Oven Bake instructions in notes)
Let sit for 5 minutes. Top with salsa. Serve and enjoy!

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