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Home » Recipes » Meat

Stuffed Anaheim Peppers Recipe

Published: Feb 16, 2019 · Modified: Sep 16, 2021 by Colleen 40 Comments

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Stuffed Anaheim Peppers with ground beef and cheese are a Mexican flavoured dish with just a little hint of heat.

Stuffed peppers on a plate

About Anaheim Peppers

Anaheim Peppers are a large, mild chile pepper with a low heat level that's tolerable for most people, even when eaten raw. And yes, these peppers get their name from the city of Anaheim, California, where they were first grown commercially.

However, Anaheim peppers actually originated in New Mexico, where they are a little hotter and are called Hatch peppers, after a city in that state.

The canned, green chiles that you can buy are usually Anaheims.

A bowl of food with a knife and fork

Stuffing Peppers

Peppers are the perfect stuffing vessel for any type of food for a few reasons. First, you can find stuffed peppers in almost all cuisines and diets. Secondly, there's really no limit to what you can stuff a pepper with. They're perfect for meat, chicken, cheese, grains, seafood, as well as any kind of veggie. And lastly, although they are delicious in their raw, fresh state, peppers hold up well to all kinds of cooking methods. They can be baked, roasted, grilled or cooked in a slow cooker.

I love to stuff peppers. For instance, check out a few of my favourites (besides these stuffed Anaheim peppers: Moroccan Chicken Stuffed Peppers, or Spanish Faro Stuffed Peppers, these Black Bean Stuffed Mini Peppers.

A bowl of food with peppers and cheese

Pepper Nutrition

Because we consume most hot peppers as seasonings, we don't usually eat enough of them for any real nutritional benefit. The larger chile peppers, however, such as Anaheims, and Poblano peppers, have the same nutritional benefits as sweet peppers. Therefore, they are very high in Vitamin C, Vitamin A, Vitamin B6, Vitamin E, Folate, antioxidants, and fibre.

A bowl of food sitting on a table, with a lime and hot sauce

Fun Facts About Chile Peppers

  • All peppers start out green, and many have several colour changes as they ripen, from green to yellow, to red, and some even to purple or black.
  • The seeds are not the hottest part of the pepper. The part with the highest concentration of capsaicin (heat) is the white membrane which attaches the seeds to the fruit.
  • Birds are immune to chile pepper's heat. So they can happily eat and spread the seeds.
  • November is National Pepper Month
  • The Scoville Index is a scale for measuring the amount of heat for different chile peppers. It goes from 0 to 15,000,000,000. Bell peppers are zero, and Habaneros are 150,000 on the scale. Can you imagine the heat level of the peppers above the Habanero? Hint: they have names like "Trinidad Scorpion" and "Carolina Reaper" Check it out here: Peppers ranked by scoville heat units.

A plate of food on a table, with Peppers and Stuffing

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers with ground beef & cheese. A simple and delicious meal with loads of flavour and not too much spice.
4.78 from 49 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 339kcal
Author: Colleen Milne

Ingredients

  • 4 Anaheim peppers halved lengthwise, cored and seeded
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 clove garlic minced
  • 1 lb lean ground beef
  • ½ cup chunky salsa mild
  • 2 tablespoon chilli powder mild
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cheddar cheese grated
  • cilantro or parsley chopped
  • lime wedges for serving
US Customary - Metric

Instructions

  • Preheat oven to 400°
  • Line a rimmed baking sheet with parchment paper, or, lightly spray with cooking spray. Arrange pepper halves, cut side up, on baking sheet.
  • In a skillet, heat oil over medium-high heat.
  • Add onion and garlic, and cook until softened, about 5 minutes.
  • Add ground beef and brown, stirring until no longer pink. 
  • Stir in salsa, chilli powder, cumin, salt, and pepper, combining well.
  • Fill each pepper half with the meat mixture, dividing evenly. 
  • Distribute cheese evenly over each pepper.
  • Bake 20-25 minutes, or until peppers are softened
  • Garnish with cilantro or parsley and serve with lime wedges

Notes

Substitute ground turkey or chicken for the beef, or try shredded chicken.
Chilli powders can vary greatly, especially from country to country. The powder for this recipe is a typical chilli powder sold in Canada and used to make chilli con carne. It has lots of flavour but very little heat. If your chilli powder is spicy hot, start with only one tbsp, taste, and adding more if needed.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 9g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 958mg | Potassium: 561mg | Fiber: 2g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 9.6mg | Calcium: 235mg | Iron: 3.4mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!

A bowl of food on a plate, with Stuffing and Beef

More Meat

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Reader Interactions

Comments

  1. Susan

    September 01, 2022 at 8:37 am

    Can these be frozen? If so cooked or uncooked?

    Reply
    • Colleen

      September 01, 2022 at 9:43 am

      Hi Susan, thanks for this question. Yes, stuffed peppers are perfect for freezing. I recommend cooking them first to be on the safe side, and the cooked peppers make a convenient quick meal. Enjoy!

      Reply
  2. Josie

    August 06, 2021 at 1:37 pm

    I filled w/ham, spinach, and cheese. So good. Yumm.

    Reply
    • Colleen

      August 07, 2021 at 6:16 pm

      Your variation sounds delicious, Josie! We look forward to trying it. Thanks for sharing.

      Reply
  3. Lori

    August 01, 2021 at 10:06 pm

    Substituted corn, chopped black olives and 1 can organic mixed black, pinto, kidney beans in place of meat, chopping slightly while cooking. It was wonderful!

    Reply
    • Colleen

      August 02, 2021 at 12:52 pm

      Hi Lori, This sounds like an absolutely delicious vegetarian version of this recipe. Thanks so much for sharing!

      Reply
  4. Bear Graves

    August 01, 2021 at 3:49 pm

    A fiesta of flavor (sorry) in a recipe that is ridiculously easy to make. I added a few chopped Serrano out of my garden (the Anaheim peppers were from the garden as well) for a bit more kick.

    Cook fearlessly

    Reply
    • Colleen

      August 02, 2021 at 12:50 pm

      Bear, I'm super happy that you loved it! Thanks for letting me know.

      Reply
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