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Chili pepper!!

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Here we offer a collection of homemade chili pepper recipes that focus on peppers of all types, from mild to the hottest of the hot, with a focus on big and bold flavors, many of them nice and spicy. Be sure to check out.
 Chicken and Cheese Stuffed Anaheim Peppers

Capsicum fruits have been a part of the human diet since about 7,500 BC, and are one of the oldest cultivated crops in the Americas, as origins of cultivating chili peppers are traced to northeastern Mexico some 6,000 years ago. They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.

I believe they are popular because they are so mild and can be incorporated into any number of dishes.
Stuffed chili peppers are an excellent choice for these peppers. Serve up one or two of these and you have yourself a full meal. For this particular recipe, I went with some Creole-seasoned chicken breast, along with onion and garlic, feta cheese and a bit of dried oregano.
Fresh oregano works nicely as well, but dried works just fine. We finished them off with freshly squeezed lemon juice for a flavor pop and additional moisture, but try topping them with a bit of hot sauce as well.
Sirach is good, or any of your favorites for added heat and moisture.
Let’s talk about how we make these stuffed Anaheim peppers, shall we?


     First, heat your oven to 400 degrees F.

 Next, place the Anaheim peppers on a baking sheet and bake them about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over an open flame on the stove top, like I have done here.
It only takes a few minutes to roast them this way, over an open flame.
Flip them occasionally to let the skins char and bubble up. Learn more about how to roast peppers here.

Remove the peppers from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
While peppers are roasting, heat a pan to medium heat and add some olive oil.
Roughly chop the chicken breast, and then season it with Creole seasonings, salt, and pepper. Cook the chicken along with the onion, about 5 minutes, stirring a bit to sear all sides of the chicken.
Add the garlic and cook another minute.
Add about 1/4 cup of water or chicken stock to the pan and simmer for another 5 minutes, or until the chicken is cooked through.
Shred or chop the chicken and place into a mixing bowl along with the feta cheese and oregano.
Slit each pepper down the center and scoop out the insides.
Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
Bake the stuffed Anaheim peppers for 15 minutes.
Remove from heat and set onto serving plates.
Slice the lemons and squeeze lemon juice over the stuffed peppers.
Top with cilantro and hot sauce, if desired...

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