Cream Cheese Stuffed Anaheim Peppers

This stuffed Anaheim peppers recipe is made with mild green chiles, seasoned cream cheese, fresh lime juice, and pico de gallo. The peppers bake in 15 minutes, and the creamy filling balances their mild heat really well.

I love serving these as an appetizer, snack, or easy side dish. They feel a little like jalapeño poppers, but Anaheim peppers are generally milder, larger, and much easier to fill. Less wrestling with tiny peppers. Always a bonus.

These cream cheese stuffed Anaheim peppers are also meatless and naturally low in carbohydrates. Serve them straight from the baking sheet or add rice, beans, and tortillas to turn them into a full meal.

Jump to:

• Why You’ll Love This Recipe
• Are Anaheim Peppers Spicy?
• Cream Cheese Stuffed Anaheim Peppers Ingredients
• How to Make Cream Cheese Stuffed Anaheim Peppers
• Top Tip
• Ingredient Substitutions
• Stuffed Anaheim Peppers Recipe Variations
• What to Serve with Stuffed Anaheim Peppers
• Make Ahead
• How to Store Stuffed Anaheim Peppers
• Frequently Asked Questions
• Cream Cheese Stuffed Anaheim Peppers Recipe

Why You’ll Love This Recipe

• It’s quick. The peppers only need about 15 minutes in the oven.
• You only need a few ingredients. Cream cheese, spices, lime, and pico de gallo do most of the work.
• The heat is manageable. Anaheim peppers are usually milder than jalapeños, especially after you remove the seeds and membranes.
• The filling is really good. Paprika and chili powder add warmth while the lime keeps the cream cheese from feeling too heavy.
• You can serve them several ways. Make them as an appetizer, snack, or side dish for a larger Tex-Mex meal.

Are Anaheim Peppers Spicy?

Anaheim peppers are generally considered mild, although the heat can vary from pepper to pepper. They are usually gentler than jalapeños and have a slightly sweet, earthy flavor that becomes even better when baked.

Removing the seeds and white membranes helps reduce the heat. I still recommend washing your hands after handling them—and definitely do not touch your eyes. I have made that mistake with peppers before. Zero stars.

Anaheim peppers may also be labeled as California chiles or New Mexico chiles, although heat and flavor can vary depending on where they were grown.

Cream Cheese Stuffed Anaheim Peppers Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Anaheim peppers: Look for firm, smooth peppers without soft spots or wrinkled skin. Five peppers will make 10 stuffed halves.

Cream cheese: Let it soften before mixing so it combines easily with the spices and lime juice. Full-fat cream cheese gives you the creamiest filling, but reduced-fat cream cheese also works.

Paprika: Paprika adds color and a mild, slightly sweet pepper flavor. Smoked paprika works if you want a smokier filling.

Chili powder: This adds warmth and more chile flavor without making the filling overwhelmingly spicy.

Lime: Fresh lime juice brightens the cream cheese filling. I would use fresh lime here instead of bottled juice.

Olive oil: A light drizzle helps the Anaheim peppers soften and brown in the oven.

Pico de gallo: Add this after baking so it stays cool and fresh against the warm cream cheese filling. Store-bought pico works perfectly well, especially when you want to keep this easy.

Salt: Add enough to season the cream cheese mixture without overpowering the other flavors.

See recipe card for quantities.

How to Make Cream Cheese Stuffed Anaheim Peppers

Top Tip

Soften the cream cheese before mixing the filling. Cold cream cheese is harder to combine with the lime juice and spices, and you may end up chasing a block of cheese around the bowl. Leave it at room temperature for about 30 minutes, or soften it briefly in the microwave.

Ingredient Substitutions

Anaheim peppers: Poblanos are my first substitute because they are similarly mild and large enough to stuff. Poblanos have a deeper, earthier flavor and may need a little more baking time. For another option, try my cream cheese stuffed poblano peppers.

Cream cheese: Neufchâtel or reduced-fat cream cheese will work. Goat cheese is another option if you want a tangier filling, although the flavor will be noticeably stronger.

Paprika: Use smoked paprika for a smokier flavor. If you want more heat, add a small pinch of cayenne—but start small.

Pico de gallo: Use your favorite salsa, chopped tomatoes with onion and cilantro, or a spoonful of salsa verde. Avoid adding a very watery salsa before baking because it can make the filling loose.

Lime: Lemon juice works in a pinch, but lime fits the flavors better.

Stuffed Anaheim Peppers Recipe Variations

Make them cheesier: Mix shredded Monterey Jack, cheddar, or pepper Jack into the cream cheese filling.

Add protein: Fold cooked chorizo, ground beef, or shredded chicken into the filling. Make sure the meat is fully cooked before it goes into the peppers.

Add beans and corn: Stir a small amount of drained black beans and corn into the cream cheese. Do not overfill the peppers, tempting as it may be.

Make them spicier: Add cayenne, minced jalapeño, or hot sauce to the filling. You can also use pepper Jack in place of plain shredded cheese.

Add a crunchy topping: Sprinkle panko or crushed tortilla chips over the peppers before baking.

What to Serve with Stuffed Anaheim Peppers

I would serve these as an appetizer with traditional guacamole and tortilla chips. They also go really well with Instant Pot cilantro lime rice and black beans when you want to turn them into dinner.

If you’re making a full appetizer spread, add my jalapeño poppers. They are cheesier, spicier, and include bacon, while these Anaheim stuffed peppers are the milder meatless option.

You can also serve the peppers with warm tortillas or alongside a Mexican quinoa bowl. Honestly, scooping the cream cheese and pico de gallo into a tortilla is a very good move.

If you want to save this recipe somewhere other than your phone, my Cilantro Parsley Recipe Card Box Set gives you a physical place to keep the recipes you actually make again.

Make Ahead

You can prepare the Anaheim peppers and cream cheese filling up to one day ahead.

Slice and clean the peppers, make the filling, and either stuff them immediately or store the two components separately in airtight containers in the refrigerator. Let the filled peppers sit at room temperature while the oven preheats, then bake as directed.

Wait to add the pico de gallo until serving. Otherwise, its juices can make the peppers watery.

How to Store Stuffed Anaheim Peppers

Refrigerator: Let the peppers cool, then store them in an airtight container in the refrigerator for up to three days. If possible, store the pico de gallo separately.

Freezer: I do not recommend freezing these. Cream cheese can become grainy after it freezes and thaws, and the peppers may lose their texture.

Reheating: Reheat the peppers in a 350°F oven for about 8 to 10 minutes, or until warmed through. You can also use the microwave, although the peppers will be softer. Add fresh pico de gallo after reheating.

Frequently Asked Questions

Can you eat the skin of an Anaheim pepper?

Yes. The skin is completely edible and softens as the peppers bake. There is no need to peel the peppers for this recipe.

Do I have to roast Anaheim peppers before stuffing them?

No. For this recipe, the peppers are sliced, filled, and baked directly. They will stay slightly firm after 15 minutes. If you prefer very soft peppers, bake the empty halves for about five minutes before adding the filling.

Are Anaheim peppers hotter than jalapeños?

Anaheim peppers are generally milder than jalapeños, although an individual pepper can always surprise you. Removing the seeds and membranes will reduce some of the heat.

Can I make stuffed Anaheim peppers in the air fryer?

Yes. Place the filled peppers in a single layer and air fry at 375°F until the peppers are tender and the filling is warm, checking them after about 8 minutes. Cooking time will depend on the size of the peppers and the air fryer.

Can I make this recipe with poblano peppers?

Absolutely. Poblanos are a good substitute, but they are wider, darker, and usually have a deeper flavor. Depending on their size, they may need a few additional minutes in the oven.

What is the best way to remove pepper seeds?

Slice the peppers lengthwise and use a small spoon to scrape out the seeds and white membranes. Gloves are helpful if your skin is sensitive to chile peppers.

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