Peanut and Spice 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.

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Serves: 4

20 Shishito Peppers or Anahiem peppers
½ cup roasted peanuts
1 tsp coriander seeds
1 tsp red chili powder
¼ tsp mango powder(amchur)
¼ tsp chaat masala
⅓ tsp turmeric powder
½ tsp sugar
½ tsp salt
1-2 tsp oil

Slit the peppers on one side, keep aside.
Crush peanuts and coriander seeds to a coarse powder. Mix the other ingredients with it for the stuffing. Take a tsp of stuffing and carefully stuff it in the peppers. Line it on a baking sheet.
Drizzle oil over the peppers and bake at 350 degrees for 15 minutes. Alternatively, you could cook this in a non-stick pan covered.
Serve as an appetizer or as a side with rotis.

Adjust the spices according to your taste.
You could powder the peanuts and coriander to a coarse texture or fine. It’s totally up to you.
These peppers are quite delicate, so if you over bake, they will lose their shape. If you use anahiem peppers, they can be browned and baked longer.