These stuffed anaheim peppers use four mild chiles, a seasoned rice-and-black-bean filling, tomato sauce, and vegan cheese. Bake the filled pepper halves at 375°F for 30–35 minutes, until the peppers are tender and the tops are melted.
The recipe makes eight pepper halves, or four servings. Each half receives about ¾ cup of filling, keeping the long Anaheim shape generous without making the filling fall apart.
Stuffed Anaheim Peppers: Cohesive Rice-and-Bean Filling With Tomato Sauce
The cooked rice, beans, tomato paste, and vegan cheese bind the filling without making it wet. Use white or brown rice that has cooled slightly before mixing.
- 4 large Anaheim peppers
- 2 cups cooked rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- ½ cup finely diced yellow onion
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine salt, plus more to taste
- ¾ cup shredded vegan cheese, divided
- 1½ cups tomato sauce
- ¼ cup water
Warm the olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste, cumin, chili powder, smoked paprika, and salt.
Add the rice, black beans, and corn. Cook for 2 minutes, stirring gently so the beans remain mostly whole. Remove the skillet from the heat and mix in ½ cup of the vegan cheese. The mixture should hold together when pressed with a spoon, but it should not look soupy.
Anaheim peppers recipe: Halve and Seed Four Chiles
Heat the oven to 375°F. Rinse the peppers and pat them dry. Cut each one lengthwise from stem end to tip, creating two long halves. Pull out the seeds and scrape away the pale inner ribs with a small spoon. Leave the outer walls intact so each half forms a sturdy boat.
Pour the tomato sauce and water into a 9×13-inch baking pan, then spread it into an even layer. Arrange the pepper halves cut-side up in the pan. They should fit snugly in two rows, which helps them stay upright while baking.
Anaheim peppers are typically mild, but their heat can vary. If you prefer the gentlest result, remove every rib and seed before filling. Wash your hands after handling the cut peppers.
Stuffed Anaheim Pepper Recipes: Fill ¾ Cup per Chile in a 9×13-Inch Pan
Spoon about ¾ cup of the rice-and-bean mixture into each pepper half. Mound the filling slightly, then press it gently into the cavity so it stays cohesive. Do not compress it firmly; a loose, level mound heats more evenly.
Spoon any remaining mixture into gaps around the peppers, if needed. Sprinkle the remaining ¼ cup vegan cheese over the filled halves. Keep most of the cheese on top rather than burying it in the filling, so it melts and lightly browns during the uncovered portion of baking.
For this Anaheim peppers recipe, the sauce should reach only partway up the pepper sides. Too much liquid over the tops can make the rice filling soft. Add a tablespoon or two of water only if the pan looks dry before covering.
Bake Peppers at 375°F for 30–35 Minutes, Until Tender
- Cover the pan tightly with foil and bake for 20 minutes. The trapped steam starts softening the pepper walls while warming the filling.
- Remove the foil and bake for 10–15 minutes more, until the cheese is melted and the sauce bubbles around the edges.
- Test a pepper at its thickest side with a fork. It is done when the fork slides in easily and the wall bends without collapsing.
If the peppers still feel firm after 35 minutes, cover the pan again and bake for 5–10 additional minutes. Let the finished stuffed anaheim pepper recipes rest for 5 minutes before serving; this gives the filling time to set and makes each half easier to lift from the sauce.
Comments are closed, but trackbacks and pingbacks are open.