This Stuffed Anaheim Peppers Recipe is made with anaheim peppers, cream cheese, spices, pico de gallo and salt.
This is a classic delicious Tex-Mex recipe, not to mention a great Keto recipe using the anaheim peppers. I have lived in both Mexico and Texas and these stuffed peppers are widely eaten in Texas, not so much Mexico. In Mexico, the peppers that are mostly consumed are poblano peppers. Of all the low-carb vegetables, the humble anaheim pepper has to be the most underrated, making this a keto friendly recipe.
What Does an Anaheim Pepper Look Like?
Anaheims grow up to five to 8 inches long, with a curved body. The initially are red but as they grow they turn green. You can cook them at any point. They are pretty spicy!
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Anaheim Peppers
- Cream Cheese
- Chili powder
- Pico de gallo
See recipe card for quantities.
- Preheat the oven to 375 F. Slice each of the peppers in half, lengthwise. Place inside face up on a prepared baking sheet.
- In another bowl, add the cream cheese, paprika, chili powder, and lime juice. Mix well and place a layer of the mixture on each pepper. Drizzle olive oil on the peppers.
- Add in the oven for 15 minutes. Remove and top with pico de gallo.
Substitute for Anaheim Peppers
Peppers: This recipe calls for anaheim peppers. You can make this same recipe using poblano peppers if you prefer. Cooking time will 20 minutes instead of 10 if you use poblano peppers.
Cheese: I love using cream cheese. This recipe will also do well with shredded mozzarella.
Spices: Chili powder and Paprika are two of my favorite spices to use for this recipe.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes on top for extra spice.
- Deluxe - Drizzle spicy mayo on top of the Anaheim peppers.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Cream Cheese Stuffed Poblano Peppers.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Watch closely in the oven to avoid burning.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove