I love anything stuffed with a good filling — whether it’s veggies like bell peppers, eggplant, tomatoes, cabbage rolls, or any kind of dumpling (boiled, steamed, fried). So when my mum gave some Anaheim peppers, I figured, why not stuff them? They’re pretty low on the Scoville scale (milder than jalapeños but spicier than bell peppers) so stuffing them was a no-brainer. I just used whatever I had on hand… plus lots of cheese, of course. And they turned out so amazing!

These stuffed peppers make a great hot appetizer and, best of all, they’re super easy to make. If you’re serving guests, you can prep and stuff them ahead of time, then just pop them in the oven when you’re ready to eat and bake until the cheese gets all melty. I actually left mine in a little too long — as you can probably tell from the photos — so they weren’t as gooey and cheesy as I like, but they were still super tasty!

Did you make this recipe?

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STUFFED ANAHEIM PEPPERS

Makes 8 half peppers

Ingredients:

2 tablespoons unsalted butter or olive oil
6 shallots, diced
4 cloves garlic, finely chopped
600g ground pork (or any meat of your choice
4 large white mushrooms, diced
1 large tomato, chopped
2 tablespoons chilli flakes
2 tablespoons tomato paste 
1-1/2 teaspoons cumin powder
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Tex-Mex cheese blend (Monterey Jack with jalapeño, Cheddar & Mozzarella)
4 Anaheim peppers, halved lengthwise and de-seeded
Parsley, roughly chopped, for garnish

Method:

1. Preheat oven to 400F (204C). Line baking sheet with parchment paper.

2. Heat butter or oil in a pan. Fry shallots and garlic until softened.

3. Add meat, breaking it up and fry until no longer pink.

4. Add mushrooms, tomato, chilli flakes, tomato paste and cumin. Mix well and cook until mushrooms are soft. Season with salt and pepper.

5. Remove from heat and mix in about 1-1/2 cups of the cheese.

6. Place peppers on the baking sheet and fill with the meat and cheese mixture. Top peppers with the remaining 1/2 cup of cheese.

7. Bake for 15 minutes or until peppers are soft and the cheese is melted. Garnish with parsley and serve immediately.