Saturday, January 22, 2011

Stuffed Anaheim Peppers--with cheese :)

First, can I just give a shout out for the AMAZING basket we received this morning.  It was like Christmas morning for this veggie & fruit loving gal.  There were so many of my favorites; grapefruit, asparagus (which by the way, I have the best recipe for, so save one bunch for later), broccoli, apples, and a new one I have yet to try; purple kale.  Did anyone else feel like there should have been a cabbage patch kid in there too?!?!

Anyway, if you still haven't figured out what to do with your anaheim peppers from last week, I still recommend these burgers, or you can try these stuffed peppers.  I have a meeting on Thursday evenings and so I do not eat with my family and when I came home, my husband said this recipe was a keeper.  Now, I didn't love it as much as he did and I think it was because the anaheim peppers have a bit of a smoky flavor which has never been my favorite, but I think the filling would be perfect in a bell pepper or even as a burrito.  In fact the Mr. is having it for lunch today wrapped in a tortilla.  Let me know if you try it.  I found the recipe on, but modified it so here's what I did. 

Stuffed Anaheim Peppers
**this makes a lot of filling. we stuffed 3 peppers and have enough left for 2 good sized burritos. 

1 C uncooked basmati rice (can use anykind of rice)
1 1/2 C water
1 t salt
anaheim peppers
1 cup black beans, rinsed and drained
1 1/2 t cumin
3/4 C lite sour cream
3/4 C mexican blend cheese
1/2 C chopped cilantro
1 C chopped tomatoes
1/2 C chopped scallions
1/2 black pepper
salt to taste

1.  Combine rice and water. Cook rice 5-10 minutes shy of the directions.  Set aside and let cool.

2.  Wash peppers and prepare them for stuffing.  Cut the stem off and then make a slit down one side from the top to the bottom of the pepper; essentially you are making a pocket for the filling.  Clean out the membranes and any seeds. 

3.  Place beans in a large bowl.  Mash them slightly.  Add remaining ingredients, including the rice.  Mix well.  Taste the mixture and add salt and other seasonings as needed.  I added a little cayenne and chili powder.

4.  Carefully spoon the nixture into your peppers filling them quite full.  Cover with foil and bake for 45 minutes in a 350 degree oven.  Check pepper with fork to make certain it's soft. 


cindy. said...

i had a couple spoonfuls of this at kim's house yesterday and it was delicious! i may just have to make this one day this week!

tnewey said...

I added some hamburger to mine as per request of my husband and used some of the leftover filling on quesadillas for the kids the next day, yummy!