Stuffed Anaheim Peppers with Mexican Rice & Beans, Jack Cheese, & Guacamole

I love making stuffed Poblano peppers but I decided to try making vegetarian stuffed Anaheim peppers this time. I stuffed them with my Mexican Rice and Beans, topped it with Jack cheese and baked them. I served the peppers topped with homemade guacamole and they turned out amazing. The peppers themselves where quite spicy, even for my husband who loves spicy food, but the guacamole cooled them down nicely. My husband and I both really enjoyed the flavors and textures of these peppers… I will be making them again soon.

Stuffed Anaheim Pepper with Mexican Rice & Beans, Jack Cheese, & Guacamole:
Recipe and photos by For the Love of

Clean the Anaheim peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the Mexican Rice and Beans mixture. Top each pepper with the Jack cheese.

Place in the oven and bake uncovered for 10-15 minutes or until the cheese is melted. Serve with guacamole. Enjoy.

Click here for a printable version of this recipe – For the Love of

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11 Responses to “Stuffed Anaheim Peppers with Mexican Rice & Beans, Jack Cheese, & Guacamole”

  1. 1

    marilyn Fernandez — January 15, 2012 @ 5:42 am

    My husband and I love these peppers! My rice came out a bit dry and my husband thought the peppers need a sauce. Will defiantly make again with a few adjustments on my part. Thanks for all your efforts here because there have been many nights that your recipes come in handy!!!


  2. 2

    Catherine Spiller — May 5, 2012 @ 12:47 pm

    I love anaheim peppers. Finding recipes for them is very difficult. I am so looking forward to trying this. Thank you.
    If you need a great bakeware pan, check out


  3. 3

    nav — May 14, 2012 @ 12:26 am

    good receipe


  4. 4

    superb — May 14, 2012 @ 4:28 am

    hope its very delicious food


  5. 5

    Cassy — July 21, 2012 @ 1:20 pm

    I just picked 12 peppers from my garden. I will be making these tomorrow for dinner! How well do you think they would do on the grill instead? I think I will make grilled corn alongside this. Cannot wait to try it out!


  6. 6

    Pam — July 22, 2012 @ 7:25 pm

    I am sure they would be tasty grilled. Let me know how they turn out.



  7. 7

    Margaret — August 21, 2012 @ 3:12 pm

    Have made this recipe a few times with anaheim peppers I grow in my garden. Very tasty! I do have lots of rice and beans left over, but that’s OK. We can always eat that on its own.


  8. 8

    Nichole — April 25, 2013 @ 9:50 am

    I was wondering, when you broil the pepper, do you put them on the foil cut side down or up?


    • Pam replied: — April 25th, 2013 @ 10:16 am


      You want the peppers to be blackened on all sides. You will need to turn the peppers while broiling to evenly blacken the peppers.



  9. 9

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    […] Recipe: Stuffed Anaheim Pepper with Mexican Rice and Beans Jack Cheese and Guacamole […]

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