You are going to love these cheesy stuffed Anaheim green chiles. Why is that? Because … cheesy. And if you aren’t intrigued by the cheese in these low sodium goodies, then maybe you will be by the creamy turkey filling. Or the flavorful blackened peppers. There are just so many yummy things happening here, it is hard to pick just one reason to love this meal.
Do you know how long is has been since I have had the chance to sit down and clickity-clack out a blog post? Too long. I have a few recipes ready to send your way, but I just haven’t had the chance to sit down and get all the things done that go along with blogging (updates to word press, photo editing, nutrition calculations, etc.). I am so thrilled today to be able to get this post pulled together and I am hoping that I can be more consistent now that most of my work deadlines have come and gone. So keep checking back for more frequent recipes including lasagna (with actual cheeeeeese), “unfried” ice cream, a pesto/sun-dried tomato chicken concoction, and blueberry corn waffles.
Oh and guess what? Joe and I are getting fresh produce every week through a local CSA. I currently have tons of greens, kohlrabi, turnips, and beets in my refrigerator. So if you start seeing funny things like kohlrabi pickles on this blog, you can blame the local farmers for putting so much in our CSA. And by the way, if anyone has a suggestion for making beets palatable to three people who do not like beets, I am wide open to suggestions. Seriously, people, I need your help. ☺
Okay, back to stuffed chiles…
Since summer is finally here in Montana, it is full-on grilling season. To take advantage of the grill, I have already made these stuffed peppers a few times this season. They come together pretty quickly, AND are really delicious, AND low sodium, AND low calorie. They are chock-full of veggies, so the only side you need is rice or unsalted corn chips if you’d like a little something extra. And they are also great leftover. Pro tip – I like to cut up the pepper into bite-size pieces for leftovers. This makes it easier to pack for a lunch if you work in an office setting.
I love Anaheim chiles because they are not usually spicy (remove the seeds and membrane!). That said, I do occasionally get Anaheim chiles that are spicy, so you may want to check your peppers before stuffing and cooking to make sure that they will work for everyone’s palates. Also, if you can’t find Anaheims, you can use poblanos instead. I have also made these with jalapenos as an appetizer for a big group and they were a huge hit. They were too spicy for my delicate (weenie) palate, but not for everyone else at that shindig.
Oh and another tip I have is to try to line the peppers up with the grill grates so that they stay upright on the grill. You see how my peppers in the front are leaning wayyyyyy forward? I actually lost all the filling from a pepper that way. Instead of placing the peppers on the grill perpendicular to the grates, line them up (like the peppers in the back of the pic).
Cheesy Stuffed Anaheim Chiles
- 6 medium Anaheim green chiles (sliced in half lengthwise with seeds and white membrane removed)
- ½ small onion (finely chopped)
- 1 clove garlic (minced)
- 1 pound lean ground turkey
- ½ cup sour cream
- 1 Tbsp fresh rosemary (finely chopped)
- 1 large tomato (diced)
- freshly ground black pepper (to taste)
- 3 ounces cheddar cheese (finely shredded)
Heat a large nonstick skillet over medium heat and coat with cooking spray. Add the onion & garlic and cook until they begin to soften, about 2 minutes. Add the turkey and cook for an additional 10-12 minutes or until the turkey is completely cooked. Gently stir in the sour cream, rosemary, tomato, and black pepper.
Preheat grill to medium-high heat. Fill the split chiles with the turkey mixture and carefully place on the pre-heated grill. Grill the peppers until the filling is heated through and the chiles have blackened, about 8-10 minutes.
Carefully top the peppers evenly with the shredded cheese. Close the grill lid and continue to cook for about 3-5 more minutes, or until the cheese has melted. When the cheese has melted, remove from the grill and serve.
NUTRITIONAL INFORMATION – Yield: 6 servings (2 stuffed pepper halves)
Sodium: 157.8 mg, Calories: 187.3 Total Fat: 8.9 g, Saturated Fat: 5.7 g, Cholesterol: 53.4 mg, Carbohydrates: 5.5 g, Fiber: 1.3 g, Sugar: 2.3 g, Protein: 21.9 g.
* Wide green chiles are much easier to fill. If possible, select wider peppers in the store.
** To keep the moisture down, I “lazy seed” my tomatoes – while I am chopping the tomatoes, I remove the seeds that are easy to remove. I do not properly seed them by removing all seeds and then setting them aside on paper towels to drain off excess liquid.