These Stuffed Anaheim Peppers are easy to make and full of flavor. Peppers are stuffed with a cream cheese filling with beans and corn. Add some shredded cheese, and you get a hot and cheesy stuffed pepper that’s great for dinner!

process shot of stuffed peppers being made.

Stuffed Peppers

These cheese stuffed Anaheim peppers are sort of like a cross between stuffed bell peppers and jalapeno poppers. They have some heat but are not too spicy, and they’re big enough to serve for an easy dinner. The filling is creamy and cheesy with lots of flavor, and they don’t take long at all to make.

Many stuffed pepper recipes have meat, but this Anaheim peppers recipe stuffed with cheese, like jalapeno poppers, is a great vegetarian option. The stuffing has lots of black beans and corn mixed with cream cheese, so it’s filling and satisfying. They’re ready in about 30 minutes, and we love them with some chips and salsa or a tossed salad on the side for a light dinner.

ingredients in stuffed peppers laid out on a white counter.

Ingredients

  • Anaheim Peppers: These have a bit more heat than bell peppers but they’re not too spicy.
  • Corn: Thawed frozen is fine
  • Red Onion: Just a small dice
  • Black Beans: Make sure to drain them
  • Salsa: Any brand and level of spiciness you like – try our homemade salsa
  • Cream Cheese: You will need to soften the cream cheese
  • Cheese: I used shredded cheddar – I recommend shredding it yourself for the best melting.

Variations

Feel free to use your favorite kind of beans – pinto beans would also work great in this recipe.

Any kind of cheese is fine – we love cheddar but Monterey Jack would be fantastic too!

Don’t like Anaheim Peppers? Use green or red bell peppers. Or make stuffed mushrooms!

How to Make Stuffed Anaheim Peppers

  • In a medium sized bowl, combine cream cheese, corn, onion, black beans, salsa, hot sauce and ½ of your cheese.
  • Clean out your peppers by removing all the ribs and seeds and cutting them in half.
  • Using a spoon and your fingers, press the cream cheese mix into the peppers and make sure they are filled to the top.
  • Add the rest of the cheese on top. Place in oven and bake until peppers are softened and cheese is fully melted.
process shot of stuffed peppers being made.

Expert tips

  • Sprinkle some chopped fresh cilantro over the top.
  • Serve them with some sour cream, salsa, and guacamole on the side.
  • Use whatever variations of the ingredients that you need, different sauce, cheese, whatever. Personalize this recipe to you!
  • You can add ground beef or any meat if you want to!

Storage

Stuffed Anaheim peppers will keep for a few days in the refrigerator in an airtight container. You can also prep them ahead and freeze them. Thaw before baking.

FAQs

Can you use other peppers for this recipe?

Yes, other peppers will work – small bell peppers or poblano peppers would be great. You could also stuff jalapenos with the filling for a hot appetizer. Just keep in mind if your peppers are bigger, you may need to double the filling.

Stuffed anaheim peppers on a cutting board

Stuffed Anaheim Peppers Recipe

5 from 10 votes
Stuffed Anaheim Peppers are easy to make and full of flavor – perfect as an appetizer or full dinner meal!
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 4 Anaheim peppers
  • 1 cup frozen corn thawed (you can use microwave)
  • ½ red onion finely chopped
  • 1 cup black beans drained and rinsed
  • 1 cup salsa
  • 6 ounces cream cheese softened
  • 1 cup cheddar cheese shredded
  • 1 teaspoon hot sauce (we used tapatio)

Instructions

  • Preheat oven to 400°F and cover a large baking sheet with parchment paper.
  • Cut the peppers in half and remove the seeds and ribs.
  • In a medium sized bowl, combine cream cheese, corn, onion, black beans, salsa, hot sauce and ½ of your cheese.
  • Using a spoon and your fingers, press the cream cheese mix into the peppers and make sure they are filled to the top. Add the rest of the cheese on top. (Note that all peppers are not the same size so you may have some left over cream cheese mix).
  • Place in oven and bake for 20-25 minutes or until peppers are softened and cheese is fully melted. Serve with sour cream and cilantro for garnish.

Recipe Notes

  • Use any kind of cheese or beans you like
  • You can use bell peppers if you do not like Anaheim peppers.
  • Store in an airtight container in the refrigerator. Can also be prepared and frozen before baking; thaw before cooking.

Recipe Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 961mg | Potassium: 541mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1172IU | Vitamin C: 13mg | Calcium: 276mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Appetizer, Main Course
Cuisine American
Keyword anaheim peppers, cream cheese, easy appetizer, filling appetizer, stuffed anaheim peppers, stuffed peppers

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