Friday, March 29, 2013

Chicken and Cheese Stuffed Anaheim Peppers

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Hubby and I were recently talking about our normal every night dinners and something dawned on us. We very rarely have the same thing multiple times a month. Growing up, we both came from families that had their standard meals that they repeated every week and I'm coming to find that that's actually pretty typical. In our house, it seems like we are always trying to come up with a new recipe, tweaking an old recipe or trying someone else's recipe for something we've never had! Of course there are always going to be those nights when I absolutely cannot stand to be in the kitchen and we just order pizza. I like those nights, too ;)

The recipe i'm going to share with you today is for those delicious chicken and cheese stuffed anaheim peppers above! They truly are amazingly yummy. So much flavor packed into one little pepper! I even created a homemade mole sauce to put on top that is... legendary. There, I said it. It's a legendary sauce! It tastes like it was created for these peppers! Probably because it was... So, I guess that makes sense...

*Bonus: If you are watching your carbs... this recipe's a definite keeper!

Chicken & Cheese Stuffed Anaheim Peppers Recipe: {Print Recipe}


5 anaheim chili peppers

2 large chicken breasts (shredded)
2 ounces cream cheese
1 cup mozzarella (shredded)
3 green onions
Salt & pepper

For the mole sauce:
1 tablespoon oil

1 small onion (chopped)
1 tsp cumin
1 tsp oregano
4 tbsp chili powder
1/2 tsp salt
2 cups chicken broth
8 ounces tomato sauce

Preheat oven to 450 degrees.

Heat oil in a medium saucepan over medium heat. Add chopped onion and sautee for 5-6 minutes, or until onion is soft and translucent. Add cumin, oregano, chili powder and salt and mix with onions. Add chicken broth and tomato sauce and stir well to combine. Allow mixture to cook and reduce for about 20-25 minutes, or until it forms a thick sauce. Remove from heat and set aside.

While sauce is cooking, place peppers in boiling water for 6 minutes, then immediately place into cold water. Make one slice down the front of the pepper and remove seeds with a spoon. Set aside.

In a medium bowl, mix together shredded chicken, cream cheese, cheese and green onions. Season with salt and pepper.

Divide mixture 5 ways and fill each pepper. Place in a lightly greased 9" x 13" baking dish and place in oven.

Cook peppers for approx. 15-18 minutes, or until peppers are soft and just starting to blacken. *Note If you don't like the pepper skin you can peel it off at this point!*

Remove from oven and spoon mole sauce over the top.

Serve with spanish rice and refried beans and enjoy!

Recipe yields 5 stuffed peppers.


  1. These were super yummy. I was impressed that it was something different than the norm. I have never had an anaheim pepper before and was happy with the slight spice to them. Only change I made was that I didn't think the 4 tbsp of chili powder was necessary so I stopped at 2.

  2. These were great! I reduced it to only two as a side dish and now hubby wants it as the main course. Thank you.

  3. These were excellent. I reduced the amount of chile powder as well, and they were perfect for my level of spice tolerance. The spicy sauce and the creamy stuffing go together perfectly.

  4. These were excellent. I too reduced the chile powder to 2 tablespoons because I was a bit nervous, and I thought that amount was great. The spicy sauce and the creamy stuffing go together perfectly. Thanks!


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