When this Canadian says "get stuffed", it doesn't mean get lost but rather just head on out and hit your local markets to pick up some peppers to stuff this weekend. I don't know what it's like in your particular geographical location but there seems to be a plentiful supply of peppers in our neck of the woods at the moment and they're darned reasonably priced too.
They're perfect for stuffing, and contrary to popular belief, you're not limited to sweet bell peppers or ground beef and rice when you're making stuffed peppers.
This specialty of the house came about due to our love of two things - the big guy's fabulous rotisserie chicken and anaheim peppers, and I do believe this is one of the better ways to use up some leftover chicken. Now, if you're not inclined to rotisserie your own bird, just hit your local supermarket and pick one up. As for the Anaheims - well, if your taste buds don't do spicy heat, then you may want to just move right along and/or substitute the Anaheims for those pansy sweet green, red, yellow, orange or purple bell peppers.
Actually we don't find these stuffed peppers hot at all but then again we've rather developed a tolerance for all lovely shiny capsicums and their scoville levels while we've been living here. As to Anaheims, if you check out this scale you'll see they're second only to bell peppers so be brave little soldiers and just give 'em a chance OK? By the way be sure to wear gloves and remove all the seeds and membranes from inside of them and you'll rid them of most of their kick. Of course I've been known to leave a lot of the innards intact just to add to the satiety level for us. I mean you can always cool 'em down with a touch of sour cream, ya know!
Stuffed Anaheim Peppers (an original from JBug’s Kitchen)
Remember to wear glove and wash your hands well after handling peppers. Also, use a melon baller or a sharp measuring spoon to remove the seeds and membranes from the Anaheims.
8 large Anaheim peppers
½ cup minced onion
2 cloves garlic, minced
1 Tablespoon vegetable oil
2 cups cooked chicken, cut into quarter inch pieces
3/4 cup prepared red enchilada sauce, divided
1/2 cup prepared salsa (I used hot)
1/4 teaspoon salt
1/4 cup heavy cream
1 cup grated pepper jack or cheddar cheese
1/2 cup sour cream
Preheat oven to 350. Spray a casserole dish with cooking spray and place 1/4 cup of enchilada sauce on the bottom. Set aside.
Wearing gloves, wash and dry peppers well. Leaving stem end intact, use a knife to split pepper down the length of one side. Do not cut all the way through. Carefully scoop seeds and membranes from peppers. Discard seeds and members and set peppers aside.
Heat oil in a small sauté pan and cook onion and garlic until vegetables are soft. Remove to a medium sized bowl and add chicken, one half cup enchilada sauce, salsa, salt and heavy cream. Mix well to combine. Stuff Anaheim peppers with mixture and place in prepared casserole dish. Mix grated cheese and sour cream together. Place evenly down center of stuffed peppers. Bake for 40 to 45 minutes until peppers are soft and filling is bubbling. Serves 4 to 6. Download Stuffed Anaheim Peppers
Hint - for a lower carb version, check the labels of the salsa and enchilada sauces and buy the ones with the least amount of carbs (sugar).
For more stuffed peppers, check out the following: