Deep-Fried Anaheim Peppers with Turkey, Lentil, and Winter Squash Ragu Filling

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

Heat Scale
Submit Recipe


Anaheim peppers
Turkey, minced or finely chopped
Brown lentils, cooked al dente
Leek, finely chopped
Sechuan pepper
Extra virgin olive oil


Gently fry leek, meat and Sechuan pepper for 3-4 minutes in olive oil before adding winter squash and lentils. Go on frying on medium heat for 6-7 minutes.

Cut the peppers open with one cut lengthwise and carefully take out as much as possible of the seeds. Use a small spoon and fill the peppers with the ragú.

Make a simple frying batter (or use your favorite one) with egg yolks, flour, salt and cold water. Heat up the olive oil, dip the peppers in the batter and then fry in the hot oil.