Stuffed Roasted Anaheim Peppers


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Many a year ago I discovered something that would completely upend the way I looked at a pepper–the art of skinning it. You’d do well not to dwell on the exhilaration I glean from such an activity; certainly I’d only apply such tactics to veggies after all. I was first exposed to this while studying in Mexico (For a whole 5 months afterwards my Spanish skills were quite exceptional. Now, 5 years later, I’m like any other gringa. Que Oso!). During my month long stint that summer, I partook not only in strictly language classes, but also dance, music, and cooking.  I also make a super easy, super tasty and super unhealthy flan if you’re interested. And I was dubbed the most dangerous one on the dance floor. My moves are lethal! 😉

Experiences like that truly are invaluable; exposure to another culture fosters mental and personal development, and the chance to get your hands literally dirty in the process of submerging into it… well, nothing beats that in my book. So I learned the way of the pepper. The stuffed pepper. The charred and peeled stuffed pepper. The amazingly sweet, smoky, succulent pepper.I learned that if you have gas stove (or a fire handy, you pyro maniacs) you can just let that sucker bubble and burn up, rotating occasionally to let the fire strike its wieldy flames at the unassuming waxy exterior.  (You can see an example of this on my Facebook page actually) If the only way to keep a flame is to erect a bonfire in your living room, then mayhaps you try the other approach: rubbing olive oil on the pepper and roasting it (or rather, broiling it) in the oven at 400 degrees, rotating occasionally until the skin begins to burn and separate.  The oven version doesn’t result in as satisfying a char, but it works just as well, and is a bit cleaner too.  Whatever your choice, you won’t be disappointed with the taste of a roasted pepper free from the waxy crunch.  Mind you, it requires some extra work peeling the skin too, so let’s get on with it!

I had a lot a lot a lot of fresh broccoli stalks (leftover from the baked broccoli crisp) and did not want to waste them, so I created a stuffing for the peppers.  You could easily do this with anything though–perhaps some ground beef or chicken, or some beans.  The ideas are endless.



  • 4 large anaheim peppers
  • 1 cup chopped broccoli stalks
  • 2 garlic cloves, minced
  • 2 tsp chopped coriander leaves
  • 1 tsp chipotle powder
  • 1 tsp cumin powder
  • lime
  • salt & pepper
  • shredded cheese (I used mozzarella this time)
  • Bread crumbs (I used seasoned)
  • red chili pepper

Well, for starters, burn up those peppers (either on a flame or in the oven). Once the skin has been burned or is peeling all around, remove from heat (very carefully) and immediately place under cool running water.  This ensures both that the skin will be easy to peel and your hands won’t burst into flames. I had roasted mine in the oven this time around (see first photo for results).  Once peeled, set aside.

Cook your chopped broccoli (I steamed mine until perfectly soft and tender. In a frying pan, lightly saute the garlic cloves for 2 minutes, then add the cumin powder, chipotle powder and chopped/minced coriander leaves. Mix well until lightly fried and then add the broccoli.  Let it cook in the spices for a good 6-8 minutes, stirring occasionally to get all the flavors in. You can add salt and pepper to your liking at this point, as well as a generous squeeze of quarter of a lime.  Toss for a little longer until the veggies are cooked to your preference (some like it more tender, some more crispy), and remove from heat.


Now, preheat the oven to 375 degrees.  Take the peppers and very delicately cut off/remove the stem. Slice it open lengthwise and remove the sides from within as well, but be careful not to rip it apart.  Stuff with some broccoli and cheese, and then close back up, pinning it with a few toothpicks.  Continue the process with the remaining peppers until everything is stuffed and satiated.  Then lightly drizzle some olive oil atop the peppers.  In a separate bowl (or better yet, a shallow plate) mix your breadcrumbs with the chili powder and any other seasonings you may prefer, then gently place a pepper in it, and pat it all around to generously coat them.

Place the peppers in a greased baking sheet, and bake for roughly 15 minutes. At least, check at the 15 minute mark, and see if the crumbs have made a nice crust yet or not.  Remove from the oven, and enjoy! You can serve it immediately or let cool a bit — both ways they are perfectly tasty, savory, and a delightful treat.




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