Description
This easy stuffed Anaheim peppers recipe is made with seasoned cream cheese, fresh lime juice, and pico de gallo. The peppers bake in just 15 minutes.
Ingredients
Scale
- 5 Anaheim peppers
- 4 ounces cream cheese, softened
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt, to taste
- Olive oil, for drizzling
- Pico de gallo, for topping
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice the Anaheim peppers in half lengthwise and remove the seeds and membranes. Arrange the halves cut-side up on the prepared baking sheet.
- In a small bowl, mix the softened cream cheese, paprika, chili powder, lime juice, and salt until smooth.
- Divide the cream cheese filling evenly among the pepper halves. Drizzle the stuffed peppers lightly with olive oil.
- Bake for 15 minutes, until the peppers begin to soften and the filling is warm.
- Remove the peppers from the oven, top with pico de gallo, and serve warm.
Notes
- Anaheim peppers vary in heat, even when they come from the same package.
- For softer peppers, prebake the empty halves for five minutes before filling them.
- Add the pico de gallo after baking so it stays fresh and does not make the filling watery.
- Store leftover peppers and pico de gallo separately when possible.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1
- Calories: 110.7
- Sugar: 2.3 g
- Sodium: 169.7 mg
- Fat: 7.0 g
- Saturated Fat: 3.4 g
- Carbohydrates: 7.8 g
- Fiber: 1.7 g
- Protein: 6.2 g
- Cholesterol: 16.8 mg