Stuffed Anaheim Peppers
August 6, 2010 § 5 Comments
I purchased my first Bountiful Basket (CSA) last week and included with all my fruits and veggies were a bunch of Anaheim peppers. I like to use these peppers in homemade salsa, but there were a ton of them and I wasn’t sure what to do with them all. I seached the Web for some recipes and came across one for stuffed Anaheim peppers and thought it sounded pretty good. It’s a vegetarian dish (I told you I was changing things up), but I didn’t really miss the meat. Next time, I could add some shredded chicken and I’m sure it would be great!
4-6 large Anaheim peppers (be sure to pick ones that aren’t curved)
½ cup cooked rice (I used brown, but white will work)
½ cup salsa
½ cup fresh corn (optional – I used corn that I received in my CSA basket)
¾ cup shredded cheese (Cheddar or Colby Jack)
½ cup black beans
Heat oven to 350 degrees F. Bring water to a full boil in a 4-quart sauce pan.
Meanwhile, cut each pepper lengthwise down one side from the stem to within ½-inch of the tip. You can either remove the seeds and veins from the peppers now (which I find a little easier) or after they are boiled. Place the peppers in the boiling water and cook for 4-5 minutes. Remove and rinse with cold water and remove seeds and veins if you didn’t remove them before boiling.
Combine the cooked rice, salsa, corn, ½ cup cheese and beans in a bowl. Spray a jelly roll pan or baking sheet with cooking spray (I lined mine with foil for easier clean up). Fill each pepper with the rice mixture.
Place peppers in the prepared pan. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with remaining ¼ cup cheese. Bake for 2-4 minutes or until cheese is melted.
Note: if there is any leftover rice stuffing, it makes a great healthy snack!
Recipe adapted from Land O’Lakes.