Grilled Turkey and Cheddar Stuffed Anaheim Peppers
Mild Anaheim peppers stuffed with seasoned ground turkey, sharp cheddar cheese, and aromatic vegetables create a satisfying main dish with a kick. The peppers are briefly boiled to soften, then filled with a savory mixture of turkey cooked with onions, jalapeños, and Cajun spices. Grilled until the cheese melts and the pepper skins char slightly, these stuffed peppers offer a perfect balance of heat and comfort. Ideal for casual dinners or outdoor grilling sessions when you want something hearty but not too heavy.
Ingredients
- 6 Anaheim pepperspoblano peppers1:1
Similar size, slightly different heat
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 12 ounces ground turkey
- 2 tablespoons Cajun seasoningstaco seasoning1:1
Different flavor profile
- 6 ounces cheddar cheese
- Sriracha or hot sauce
Instructions
- 1
Stem the peppers and remove the innards with a knife, then slice them in half lengthwise
- 2
Heat a pan to medium heat and add olive oil, then add onion and jalapeno and cook about 5 minutes to soften
- 3
Add garlic and cook 1 minute until fragrant
- 4
Add ground turkey and break apart with a wooden spoon, cooking about 8-10 minutes until cooked through
- 5
Add Cajun seasonings and a bit of water, stirring to combine and cooking a couple minutes longer until water reduces
- 6
Bring a small pot of water to boil and boil the Anaheim pepper halves for 2-3 minutes to soften
- 7
Stuff each pepper with layers of ground turkey mixture and cheddar cheese
- 8
Heat a grill to medium heat and grill for 15 minutes, wrapping in aluminum foil to prevent stuffing from oozing out
- 9
Remove from heat and serve topped with hot sauce
Tips
You can skip the boiling step if you prefer firmer stuffed peppers with more bite
Wrap the stuffed peppers in foil when grilling to prevent the cheese and filling from falling through the grates
Watch for blackening on the pepper skins when grilling directly over heat - some charring is good but avoid over-blackening
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Peppers can be stuffed up to 1 day ahead and refrigerated before grilling
Serve immediately while cheese is melted and peppers are warm
Common Mistakes
Grill over medium heat to avoid burning the pepper skins before the filling heats through
Don't overstuff the peppers or the filling will spill out during grilling
Substitutions
Dairy-Free Swaps
General Alternatives
Similar size, slightly different heat
FAQ
Can I use a different type of pepper?
Yes, poblano or large bell peppers work well as substitutes. Adjust cooking time based on pepper thickness and your desired tenderness level.
Can I bake these instead of grilling?
Absolutely. Bake at 375°F for 20-25 minutes until peppers are tender and cheese is melted and bubbly.
How long will these keep in the refrigerator?
Properly stored stuffed peppers will keep for 3-4 days refrigerated. Reheat in the oven or microwave until heated through.