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.
- 4 Anaheim peppers
- Mexican Rice and Beans (click here for the recipe)
- Jack cheese, shredded
- Guacamole (click here for the recipe)
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.