Stuffed Anaheim Peppers with Mexican Rice, Beans, Jack Cheese, and Guacamole
I love making stuffed Poblano peppers, but I decided to try making these stuffed Anaheim peppers with Mexican rice, beans, Jack cheese, and guacamole this time. I used leftover Mexican rice and beans, topped them with Jack cheese, and baked them. I served the stuffed peppers with homemade guacamole, and they turned out amazing. The peppers themselves were quite spicy, even for my husband, who loves spicy food, but the guacamole cooled them down nicely. We both loved this easy stuffed Anaheim peppers recipe and thought they paired well with a Mexican wedge salad, tortilla chips, and salsa.
Stuffed Anaheim Peppers with Mexican Rice, Beans, Jack Cheese, and Guacamole
Ingredients:
- 4 Anaheim peppers
- Mexican rice and beans (click here for the recipe)
- Jack cheese, shredded
- Guacamole (click here for the recipe)
How to Make Stuffed Anaheim Peppers with Mexican Rice, Beans, Jack Cheese, and Guacamole:
Turn the oven to broil.
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 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.
Equipment
Ingredients
- 4 Anaheim peppers
- Mexican rice and beans click here for the recipe
- Jack cheese shredded
- Guacamole click here for the recipe
Instructions
- Turn the oven to broil.
- 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 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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My husband and I love these peppers! My rice came out a bit dry and my husband thought the peppers need a sauce. Will defiantly make again with a few adjustments on my part. Thanks for all your efforts here because there have been many nights that your recipes come in handy!!!
I love anaheim peppers. Finding recipes for them is very difficult. I am so looking forward to trying this. Thank you.
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good receipe
hope its very delicious food
I just picked 12 peppers from my garden. I will be making these tomorrow for dinner! How well do you think they would do on the grill instead? I think I will make grilled corn alongside this. Cannot wait to try it out!
I am sure they would be tasty grilled. Let me know how they turn out.
Cheers,
Pam
Have made this recipe a few times with anaheim peppers I grow in my garden. Very tasty! I do have lots of rice and beans left over, but that’s OK. We can always eat that on its own.
I was wondering, when you broil the pepper, do you put them on the foil cut side down or up?
Nichole,
You want the peppers to be blackened on all sides. You will need to turn the peppers while broiling to evenly blacken the peppers.
Pam