Stuffed Anaheim Peppers
Anaheim peppers have mild heat and are versatile enough for everyday cooking. They are similar to hatch chili peppers. In fact, the two peppers originated from the same plant, but one is cultivated in California and the other in New Mexico. The temperature, soil, and climate of the two places differ. This causes a variation in heat and flavor, and suggests which geographical location peppers are grown. Anaheim peppers are mild enough that many people enjoy them cooked or raw. They rank from 500 to 1,000 SHU on the Scoville Scale.
Anaheim peppers contain high levels of vitamins A, B6, and C, iron, and potassium. The taste of Anaheim peppers can be described as smoky, sweet, and tangy. They are perfect stuffing vessels with endless possibilities; stuff peppers with cheese, beans, rice, shredded chicken, or other vegetables.
Selection & Storage: The best selection of Anaheim peppers can be found in this week's CSA box, or at your local farmers market. When selecting Anaheim peppers that are deep green and firm. Store them in the crisper bin of the refrigerator for up to 5 days.
Photo by MarketDistrict
Stuffed Anaheim Pepper Recipe:
INGREDIENTS
1 Tbsp. extra virgin olive oil
1 garlic clove, minced
¼ cup panko breadcrumbs
¼ cup raw unsalted pepitas
1 Tbsp. chopped fresh cilantro
½ tsp. ancho chili powder
1 green onion, thinly sliced
½ cup cream cheese, softened
⅓ cup shredded cheddar cheese
¼ cup fresh or frozen corn kernels
2 Tbsp. fresh lime juice
4 to 6Anaheim halved lengthwise and seeded
Recipe
Preheat oven to 375. In a large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.
In small bowl, stir onion, cream cheese, cheddar, corn, and lime juice. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.
Place peppers, skin side down, on a baking sheet. Bake in the oven for 15 minutes, or until cheese is golden brown..