Feta-Stuffed Anaheim Peppers
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.
6 Anaheim peppers,
1/2 lb Feta cheese, at room temperature
3 Tbsp olive oil
1 tsp lemon juice
1 1/4 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp red ground pepper or cayenne pepper
Preheat oven to 400 degrees F.
In a medium bowl, mix together the feta, lemon juice, black pepper, cayenne pepper, 2 Tbsp of olive oil, and 1 tsp of oregano with a fork. Set aside.
Cut the tops of the peppers about 1 inch down. Remove seeds and veins from the peppers and their caps.
Stuff the peppers with the feta mixture, ensuring that the filling reaches down to the bottom of the pepper. Stuff about 3/4 of the way full. Lay peppers flat in a casserole dish and place their caps back on.
In a small bowl, mix the remaining 1 Tbsp of olive oil, salt, and 1/4 tsp of oregano. With a pastry brush,brush the mixture over the peppers. Place dish in oven and bake 20 minutes or until the feta has melted and the peppers have developed a few light brown spots and turned olive green. Serve hot.