Stuffed Anaheim Peppers with Mexican Rice & Beans, Jack Cheese, & Guacamole

I love making stuffed Poblano peppers but I decided to try making vegetarian stuffed Anaheim peppers this time. I stuffed them with my Mexican Rice and Beans, topped it with Jack cheese and baked them. I served the peppers topped with homemade guacamole and they turned out amazing. The peppers themselves where quite spicy, even for my husband who loves spicy food, but the guacamole cooled them down nicely. My husband and I both really enjoyed the flavors and textures of these peppers… I will be making them again soon.

Stuffed Anaheim Pepper with Mexican Rice & Beans, Jack Cheese, & Guacamole:
Recipe and photos by For the Love of

Clean the Anaheim peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the Mexican Rice and Beans mixture. Top each pepper with the Jack cheese.

Place in the oven and bake uncovered for 10-15 minutes or until the cheese is melted. Serve with guacamole. Enjoy.

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