Stuffed Anaheim Peppers Recipe

Suppose you've been looking for anaheim peppers recipes. In that case, this stuffed anaheim pepper boat, filled with juicy meat, overflowing with melted cheese, and bathed in the flavor of a creamy avocado sauce, is the dish your summer's screaming for.

Why I ❤️ it • Recipe • Ingredients • Video • Preparation

Stuffed anaheim pepper boat.

Why I ❤️ it

The beauty of these no-bake anaheim chili pepper boats with avocado sauce is that it is very easy to make, inexpensive, and uncomplicated. Still, it looks fancy enough to make it the centerpiece to impress your guests.

And trust me on this: ground beef and cheese-stuffed anaheim peppers go very well together. Better yet, this is easy to make, makes a great one-pot meal, and requires no oven cooking. It's the perfect summer dish.

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Utensils and tools

• Large skillet
• Mixing bowl

Ingredients

Beef Filling

• ¾ pound [0.34 kg] ground beef
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon freshly-cracked black pepper
• ¼ teaspoon of ground cumin (optional)
• 1½ teaspoon of salt (or more, to taste), divided
• 2 tablespoon olive oil
• 1 teaspoon hot sauce or chili powder (or more, to taste)
• 1 cup tomato sauce
• ½ cup leftover cooked white rice

Avocado Sauce

• 1 avocado
• ½ cup sour cream
• 1 teaspoon garlic powder
• ½ teaspoon salt (or more, to taste)

Peppers

• 4 Anaheim peppers
• 2 cups tomato sauce
• 1 cup shredded sharp cheddar cheese
• Cilantro for garnish

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Seasoning the meat

Season the beef with garlic powder, onion powder, one teaspoon of pepper, cumin, and 1½ teaspoon salt. Mix to combine well.

Step 2: Cooking the meat

Heat oil to medium-high heat, add seasoned meat, and cook, stirring, until it browns. Add one tablespoon of hot sauce or chili peppers powder and tomato sauce. Stir. Reduce heat to low and simmer until the liquids have evaporated.

Taste and add hot sauce, pepper, and salt to taste, if necessary. Mix in the cauliflower or rice. Remove from the heat and set aside. We don't need to cook the cauliflower. This will happen later in the process.

Step 3: Making avocado sauce

Mix all the ingredients with a blender, taste, and adjust the salt to taste.  Chill while you finish the next steps.

Step 4: Cleaning the peppers

Halve all the Anaheim peppers, leaving the stem. Clean out seeds and white veins. Rinse and set aside.

Step 5: Assembling

Taste the tomato sauce, and adjust the salt to taste. Pour into a large pan.

Stuff the peppers with the meat mixture and place on the base sauce. Top with the cheese.

Step 6: Cooking

Cover with a tight-fitting lid. Simmer over low temperature until the peppers have softened but are still firm enough to hold their shape (about 10 minutes).

Step 7: Serving

Serve the peppers garnished with cilantro, and with chilled avocado sauce on the side.

Serving suggestions

This dish goes great with a hearty bean salad. You can make it by mixing black beans, red beans, and sweet corn, and adding olive oil and your favorite taco seasoning.

Some Pico de Gallo salsa goes great on the side too.

Variations

Stuff the anaheim chiles with supermarket rotisserie shredded chicken instead of ground beef for a lighter and faster dish.

Use bell peppers or cubanelle peppers instead of anaheim peppers for a milder-tasting dish. Or the same number of poblanos or twice the number of jalapeños if you want to spice it up.

Use grated or rice cauliflower instead of regular rice for a keto or low-carb version.

Nutritional information

Calories: 601kcal | Carbohydrates: 21g | Protein: 27g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 2719mg | Potassium: 1323mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1380IU | Vitamin C: 44.7mg | Calcium: 293mg | Iron: 4.6mg

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