Cheese Stuffed Anaheim Peppers Recipes

CHICKEN AND CHEESE STUFFED ANAHEIM PEPPERS

Steps:

• Heat an oven to 400 degrees.
• Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.
• Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
• While peppers are baking, heat an oven proof pan to medium heat and add olive oil.
• Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.
• Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.
• Shred or chop the chicken and place into a mixing bowl.
• While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.
• To the mixing bowl, add feta cheese and oregano. Mix well.
• Slit each pepper down the center and scoop out the insides.
• Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
• Bake for 15 minutes.
• Remove from heat and set onto serving plates.
• Slice the lemons and squeeze lemon juice over the stuffed peppers.
• Top with cilantro and hot sauce, if desired.

CHEESE-STUFFED ANAHEIM PEPPERS

Steps:

• Cut stalk end of Anaheim peppers and remove seeds.
• Split small chili peppers, remove seeds and chop them finely.
• Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
• Add chopped chili peppers and herbs and mix well.
• Stuff the peppers with the cheese mixture and chill for a few hours.
• When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

CHEESE-STUFFED PEPPERS

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
• Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
• Broil peppers under the preheated broiler, turning frequently, about 15 minutes.