Stuffed Red Peppers with Cheesy Polenta and Green Chiles

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


For the peppers:

3 medium-size red bell peppers
3/4 cup polenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. freshly ground pepper
1/2 cup whipping cream
1 (7 oz.) can whole green Anaheim chiles, drained and chopped
2/3 cup chopped cilantro
2 cups (8 oz.) shredded Monterey Jack cheese
1/2 cup (2 oz.) freshly grated Parmesan cheese


fresh cilantro sprigs


Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13″ x 9″ baking dish.

Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.

Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.

Yields 6 servings.

Recipe from Southern Living Magazine, July 2004.