Baked Anaheim Peppers with Rice and Beans
Roasted Anaheim chiles stuffed with seasoned rice, pinto beans, and melted Cheddar cheese. This comforting, vegetarian-friendly dish balances mild pepper heat with savory filling and creamy cheese. Serve as a meatless main course for weeknight dinners or casual entertaining. The brief blanch softens peppers while maintaining their shape, allowing the filling to warm through without overcooking.
Ingredients
- 8 cup water
- 12 whole Anaheim peppers, 5-inch, stems removed
- 1 ½ cup long grain rice, cooked
- ½ cup salsa, medium or hotdiced tomatoes with cumin and lime0.5 cup diced tomatoes + 1/4 tsp cumin + 1/2 tsp lime juicevegetable
fresher flavor with less sodium
Full guide → - 1 cup Cheddar cheese, finely shredded
- 1 15.5-ounce can pinto beans, rinsed and drained
- fresh cilantro, chopped(optional)
Instructions
- 1
Heat oven to 350°F.
- 2
Bring water to a full boil in a large saucepan.
- 3
Cut each pepper lengthwise down one side from stem to within 1/2-inch of tip.
- 4
Place peppers in boiling water and cook for 4 minutes.
- 5
Remove peppers and rinse with cold water.
- 6
Remove seeds and veins from peppers and drain well.
- 7
Combine rice, salsa, half the cheese, and beans in a medium bowl.
- 8
Spray a baking pan with cooking spray.
- 9
Fill each pepper with about 1/4 cup bean mixture.
- 10
Place peppers in the prepared pan.
- 11
Cover with foil and bake for 15 minutes.
- 12
Uncover and sprinkle with remaining cheese.
- 13
Bake for 2-4 minutes until cheese melts and peppers are heated through.
- 14
Garnish with cilantro before serving.
Tips
Blanch peppers just long enough to soften but not fully cook. This prevents them from falling apart when filled and handled.
Reserve half the cheese for topping to ensure even melting and better browning in the final bake stage.
Good to Know
Refrigerate covered up to 3 days. Reheat covered in a 350°F oven for 10-15 minutes until warmed through.
Assemble stuffed peppers up to 1 day ahead. Cover and refrigerate. Bake directly from cold, adding 5-10 minutes to bake time.
Serve hot with lime wedges, sour cream, or additional salsa on the side. Pairs well with cilantro-lime rice or a simple green salad.
Common Mistakes
Overcook peppers during blanching to avoid them becoming mushy and splitting when stuffed.
Skip the initial cold water rinse to avoid removing excess starch that helps peppers hold their shape.
Underfill peppers to ensure they cook evenly without bursting.
Substitutions
Dairy-Free Swaps
General Alternatives
fresher flavor with less sodium
Full guide →FAQ
Can I use poblano or bell peppers instead of Anaheim peppers?
Yes. Poblanos have more heat and firmer flesh; bell peppers are sweeter and larger, so reduce filling per pepper or use fewer. Adjust blanch time by 1-2 minutes based on thickness.
What if I want to make this vegan?
Substitute dairy cheese with plant-based Cheddar or nutritional yeast mixed with breadcrumbs. Keep all other components the same. Confirm plant-based cheese melts properly in your oven.
How long can I freeze these, and how do I reheat?
Freeze unbaked or baked stuffed peppers up to 3 months. Thaw overnight in the fridge. Reheat covered at 350°F for 20-25 minutes until cheese melts and peppers are hot throughout.