Spicy 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.
8 Anaheim peppers, divided
2 Tbsp butter
1/2 cup chopped green onions
1 (15 oz) can stewed tomatoes, drained
1/2 tsp salt
1 (15 oz) can whole kernel corn, drained
1 1/2 cups (6 oz) shredded Cheddar cheese
Garnish: chopped green onions
Remove and discard seeds and membranes from 2 peppers. Chop peppers.
Broil remaining 6 peppers on an aluminum foil-lined baking sheet 5 inches from heat 2 to 3 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag. Seal and let stand 10 minutes. Cut peppers lengthwise down 1 side, leaving other side intact. Remove and discard seeds and membranes. Keep peppers warm.
Melt butter in a large skillet over medium heat. Add green onions, and sauté 1 minute. (Do not brown.) Stir in chopped peppers, tomatoes, and 1/2 tsp. salt. Cook 4 to 5 minutes or until tender. Add corn, and cook, stirring occasionally, 6 minutes.
Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish, if desired, and serve immediately.
Makes 4 to 6 servings.
From Southern Living, SEPTEMBER 2007