Stuffed Anaheim Peppers Recipe (2024)

Published: · Modified: by Colleen 46 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 Anaheim Peppers Recipe (1)

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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.

Stuffed Anaheim Peppers Recipe (2)

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.

Stuffed Anaheim Peppers Recipe (3)

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.

Stuffed Anaheim Peppers Recipe (4)

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.

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Stuffed Anaheim Peppers Recipe (6)

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers with ground beef & cheese. A simple and delicious meal with loads of flavour and not too much spice.

4.82 from 60 votes

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Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 339kcal

Author: Colleen Milne


  • 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


  • 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


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.


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!

Stuffed Anaheim Peppers Recipe (7)

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Reader Interactions


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    • Colleen

      So great to hear this, Jim! Thanks for taking the time to comment.


  1. Amanda

    Just made these tonight. Followed recipe exactly and was delicious. Will definitely make them again! Thanks for sharing!


    • Colleen

      You're welcome, Amanda! I'm glad to hear that you loved these stuffed peppers. Thanks for your feedback!


  2. Monica

    This recipe is delish! Thanks for sharing, it has become a staple at our house. 🙂


    • Colleen

      Hi Monica, I'm so happy to hear this! And I really appreciate you coming by to leave your feedback. Enjoy those stuffed peppers!


  3. Susan

    Can these be frozen? If so cooked or uncooked?


    • Colleen

      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!


  4. Josie

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


    • Colleen

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


  5. Lori

    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!


    • Colleen

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


  6. Bear Graves

    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


    • Colleen

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


« Older Comments

Stuffed Anaheim Peppers Recipe (2024)


What are Anaheim peppers best used for? ›

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.

Do you need to boil peppers before stuffing them? ›

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

Do Anaheim peppers need to be peeled? ›

Anaheim Chilis are often what is in a can of 'green chilis. ' Fresh they are often used without peeling. After roasting they are easy to peel.

How do you prepare Anaheim peppers? ›

  1. Preheat broiler.
  2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
  3. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Cover and refrigerate.

Are Anaheim peppers really hot? ›

Anaheim Peppers are a mild variety of chile pepper and typically register between 500 and 2,500 heat units on the Scoville Scale. Habanero Peppers are an extremely hot variety of chile pepper and typically register between 100,000 and 350,000 heat units on the Scoville Scale.

Are Anaheim peppers hot or sweet? ›

The taste of an Anaheim pepper can be described as smokey, sweet and tangy. It does have a little heat, but not the kind that lingers such as in very spicy peppers.

What's the ingredients for stuffed peppers? ›

How do you keep stuffed peppers from getting soggy? ›

To prevent it from happening, you should try to avoid or reduce excess moisture – here are three of the things you can do:
  1. Pre-cook Peppers. ...
  2. Use Leftover Rice. ...
  3. Save Cheese for the Topping.

Are you supposed to eat the pepper in stuffed peppers? ›

Cook the meat before stuffing the peppers. I also parboil my peppers so they are easier to stuff. The flavor the peppers impart to the dish is amazing. Don't forget to eat the peppers!

Which is hotter poblano or Anaheim? ›

Poblano Green Chiles

Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild.

Are Anaheim peppers supposed to be red or green? ›

Anaheim Pepper is a mild, medium-sized chili pepper that grows to 610 inches in length. It is often used in cooking and recipes when it is green, but it can also be used when it is red. The basic varieties ripen to a dark green / reddish color, while the other strains ripen to full red.

Are Anaheim peppers still good when they turn red? ›

Anaheim peppers can be either green or red in hue. Both green and red anaheim peppers are ripe for eating. They are commonly harvested when green and about 6-10 inches in length. Green anaheim peppers will be sweeter in taste in comparison to their red counterparts.

How to peel Anaheim peppers in the oven? ›

Roasting peppers in the oven to remove the skin is one of the most commonly used techniques. Simply brush the peppers with extra-virgin olive oil, then place the peppers on a baking paper on a baking sheet and cook in the oven at 280 ° for about 30 minutes.

How to roast Anaheim peppers in the oven without? ›

  1. Lay the peppers in a roasting pan and lightly drizzle or spray with oil.
  2. Roast at 400 degrees for 12 to 15 minutes until skin starts to turn brown in spots.
  3. Sprinkle with shredded cheese, if using, and roast for another 2 minutes.
  4. Add salt to taste and serve as a side vegetable.

Are Anaheim peppers better green or red? ›

Red Anaheim chile peppers are the hotter and more developed version of the green Anaheim pepper as the pods are left longer on the plant during cultivation to deepen its flavor and spice.

Can you eat Anaheim peppers when they are green? ›

Both green and red anaheim peppers are ripe for eating. They are commonly harvested when green and about 6-10 inches in length. Green anaheim peppers will be sweeter in taste in comparison to their red counterparts. Anaheim peppers will blossom into a red color when they reach their final matured stage.

Are Anaheim peppers hot compared to jalapenos? ›

Yellow Hungarian peppers and Anaheim chili peppers are not spicy or hot at all. Jalapeños are a little too hot. Is there something in between that I can grow? Anaheim is a family of chilis in which there are a number of varieties and a range of heat that will suit you.

Are Anaheim peppers hotter than poblano? ›

Poblano Green Chiles

Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild.


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