Best Indian Stuffed Anaheim Chile Peppers Recipes
15 EASY WAYS TO USE ANAHEIM PEPPERS
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
INDIAN STUFFED ANAHEIM CHILE PEPPERS
There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com
Provided by ShowMeTheCurry.com
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make a lengthwise slit in the peppers and remove the seeds.
- In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
- Generously fill peppers with the peanut mixture.
- Lightly coat outside of peppers with a little oil (using pastry brush or hands).
- Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
- Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
- Remove from skillet and serve hot or at room temperature.
- Tip: Buy similar size peppers so they cook evenly.
Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6
CLASSIC CHILI RELLENOS WITH ANAHEIM 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. Adapted from a Chili site.
Provided by Sharon123
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To roast chilies:.
- Place chile peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
- Place chile peppers in a heavy-duty zip-top plastic bag; seal.
- Let stand 10 minutes to loosen skins.
- Peel peppers, leaving stems attached.
- Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
- Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
- Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
- Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!
Nutrition Facts : Calories 96.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 202.6, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 6.4
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