Lamb Stuffed 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.

Heat Scale
Submit Recipe


Peppers you’d like to stuff
1/2 lb ground lamb
1/2 red onion
A few cloves of garlic
Fresh tarragon
Myzritha cheese (a Greek sheep’s milk cheese)
Maybe some red chili flakes and a little oregano


For anaheims, slice the peppers down one side and pull out the ribs and seeds. For a bell pepper, just cut off the top and pop out the ribs & seeds. place on a sheet of parchment paper and drizzle lightly with oil. Roast at 400ºf until skin begins to char and blister. Remove from oven and set aside. When cooled, remove skins.

Saute lamb with diced onion & garlic, season with salt and pepper and a teeny pinch of oregano. Add chili flakes if you want. Cook until meat is just done, then set aside. When cooled, stir in grated myzritha and fresh tarragon.

Get your sides ready- I served these over a bed of rice pilaf, but my husband said he would have preferred some cous cous (I don’t really like cous cous. We bicker over it a lot.) or lentils, but that’s just because we eat a lot of rice and I think he was in the mood for something different. I started my rice before I started anything else so it’d be done when I started putting it all together.