Stuffed Anaheim Peppers

Only the toughest crops thrive at the end of summer in the Carolinas.  This includes peppers of different types, eggplant, okra, and longbeans.  Sadly, these are veggies many people are not used to eating, so CSA members end up not using all the veggies in their bag.  Today let’s start with peppers.  We always have plenty of Anaheim peppers.  You have probably eaten them before, because they are commonly used in Mexican dishes, such as fajitas or chili rellenos.  My two favorite ways to eat them are to simply fry them up with onions and put them on eggs, chicken, or beef or else to stuff them!  Here are the basic instructions for making stuffed peppers.  They make a great side dish or snack.

stuffed peppers

Ingredients:

  1. Anaheim, serrano, jalapeno, banana or other pepper that you like
  2. Sausage
  3. Grated cheese
  4. Chopped onion

Instructions:

  1. Carve the side off of the peppers (so it looks like a little canoe) and remove the seeds.  When deciding which side to carve off, it is good so see how the pepper will best lay flat on a baking sheet, and then carve the top off.  
  2. Toss a good blob of sausage in a frying pan with the chopped onion.  Fry it out until the sausage is browned.  
  3. Put the sausage into a bowl with a bunch of grated cheese.  Stir it all around until well mixed.
  4. Stuff inside the little pepper canoes.  Add a little more cheese on top.
  5. Bake at 400 for about 10 minutes, or until hot and melty.
  6. Serve it up!

stuffed peppers5

You can make many variations on this.  Try using Chorizo sausage for a Mexican flair.  Serve with salsa and sour crème.  Try an Italian version and use Italian sausage, top with marinara, and mozzarella cheese before baking.  Try a breakfast version by using breakfast sausage and topping with a sunny side up egg when they come out of the oven. The possibilities are endless.  Anaheim peppers are not hot and are really fat and long.  They make a great pepper for this “canoe”.  If you want more spice, you can make little poppers by using jalapenos.  Banana peppers would be somewhere in the middle.  Fear no pepper!

Eat your end of summer veggies,

Robin

Stuffed Anaheim Peppers
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Ingredients
  1. Anaheim, serrano, jalapeno, banana or other pepper that you like
  2. Sausage
  3. Grated cheese
  4. Chopped onion
Instructions
  1. Carve the side off of the peppers (so it looks like a little canoe) and remove the seeds. When deciding which side to carve off, it is good so see how the pepper will best lay flat on a baking sheet, and then carve the top off.
  2. Toss a good blob of sausage in a frying pan with the chopped onion. Fry it out until the sausage is browned.
  3. Put the sausage into a bowl with a bunch of grated cheese. Stir it all around until well mixed.
  4. Stuff inside the little pepper canoes. Add a little more cheese on top.
  5. Bake at 400 for about 10 minutes, or until hot and melty.
  6. Serve it up!
Notes
  1. You can make many variations on this. Try using Chorizo sausage for a Mexican flair. Serve with salsa and sour crème. Try an Italian version and use Italian sausage, top with marinara, and mozzarella cheese before baking. Try a breakfast version by using breakfast sausage and topping with a sunny side up egg when they come out of the oven. The possibilities are endless. Anaheim peppers are not hot and are really fat and long. They make a great pepper for this “canoe”. If you want more spice, you can make little poppers by using jalapenos. Banana peppers would be somewhere in the middle. Fear no pepper!
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One Response to Stuffed Anaheim Peppers

  1. Tina Brenize says:

    I really enjoyed the Anaheim peppers this past season! We tryed several ways of stuffing them and the chorizo/Mexican style was our favorite!

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