This post contains affiliate links. Please see our disclosure policy.
Stuffed Anaheim Peppers
Buffalo Chicken Stuffed Anaheim Peppers are an easy baked meal or appetizer that is high in protein and big on flavor, plus they are ready in under 30 minutes! After this, you will want to try our Pizza Stuffed Anaheim Peppers next!
Have you ever wonder what to do with Anaheim peppers? Well this Buffalo chicken Anaheim Stuffed Peppers recipe is perfect for using up peppers that you have from the garden or when you find them on sale at the grocery store.
The Anaheim pepper is one of those peppers that are just big enough to be stuffable, while also being incredibly flavorful.
Plus, its mild heat makes it a family favorite − most enjoy its slight kick and flavor!
The Anaheim is typically a very mild-hot pepper, but there’s a catch: Anaheim peppers CAN vary in heat based on where they are grown.
A California born Anaheim pepper is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually become just as hot as a jalapeño.
Why You’ll Love This Recipe
When it comes to stuffed Anaheim peppers, they are the ultimate way to deliver a delicious and satisfying meal with big flavor or a crowd pleasing appetizer. Here are a few more reasons you will love them:
- Low Carb: Peppers make the perfect delivery system for so many delicious meals when you want to be low carb, gluten free, or keto friendly.
- Mild Heat: Most Anaheim peppers from California are mild in heat, but be wary of any that are from New Mexico because they can get hot!
- Bold Flavors: I don’t know how to explain it, but the combination of the mild Anaheim pepper, the buffalo sauce, and a bit of lime just takes these stuffed peppers to new taste levels!
- High Protein: The buffalo chicken and the Greek yogurt combined give this dish around 25 grams of protein per serving!
- Double Batch Worthy: If you are making one batch, then you may as well make 2 because these delicious treats get devoured really fast!
If you need more ideas for how to use up those Anaheim peppers, then try out some of our other Anaheim pepper recipes like Pizza Stuffed Anaheim Peppers, Easy Hawaiian Chicken Kabobs with Pineapple!, or Culichi Salsa Shrimp.
Choosing a Clean Buffalo Sauce
Ohhh yeah…one more thing! If you’re buying All Natural Buffalo Style Sauce at the grocery store, check those ingredients!
Should only contain water, vinegar, and spices! I use Tabasco Buffalo sauce because there are only 5 REAL ingredients in Tabasco.
Ingredients:
Makes about 4 servings
- 6-8 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
- 2 cups shredded cooked chicken breast (I often use a rotisserie chicken)
- 1/2 cup finely diced white onion
- 1 jalapeño pepper diced very small(optional, adds heat)
- 1/4 cup packed, chopped fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 4-6 Tbs. Buffalo flavor sauce, depending on preferences, my family likes a lot
- 1/4 tsp garlic powder or 1-2 fresh minced garlic cloves
- 1 Tbsp. fresh-squeezed lime juice
- 2 small diced avocados, divided
- sea salt & freshly ground pepper to taste, about a 1/8 teaspoon each
Variations and Substitutions
Jalapeno: For less heat, remove the dice jalapeno peppers, but for more heat, add more. You could also use cayenne pepper if you don’t have a jalapeno.
Greek Yogurt: Make this recipe dairy fry by replacing the Greek yogurt with your favorite plant based yogurt.
Higher Protein: Make this recipe even higher in protein by using blended cottage cheese instead of yogurt.
Peppers: Anaheim peppers are preferred in this recipe, but you could also use Poblanos or Pasillas.
How to make Stuffed Anaheim Peppers:
Step 1. Preheat your oven to 350 degrees f. Boil large pot of lightly salted water. Place Anaheim Pepper halves in the boiling water for just 3 minutes. Promptly remove. Drain peppers well, and pat dry.
Step 2. Combine all remaining ingredients in a large bowl; set aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking)
Step 3. Stir to combine well. Stuff peppers evenly. Bake at 350 for about 20-25 minutes.
Step 4. Garnish with your remaining fresh avocado and additional cilantro leaves if you wish.
Serve with lime wedges.
Enjoy!
❤Rachel
More Stuffed Pepper Recipes You’ll Love:
- Burrata Stuffed Peppers
- Breakfast Stuffed Peppers
- Pizza Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Tuna Melt Stuffed Peppers
- Chicken Salad Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Philly Cheese Steak Stuffed Peppers
- Tasty Taco-Style Stuffed Peppers
- These Pizza Stuffed Anaheim Peppers are Super Fun and Delicious!
Buffalo Chicken Stuffed Anaheim Peppers
Ingredients
- 6-8 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
- 2 cups shredded cooked chicken breast, I often use a rotisserie chicken
- 1/2 cup finely diced white onion
- 1 jalapeño pepper diced very small, optional, adds heat
- 1/4 cup packed, chopped fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 4-6 Tbs. Buffalo flavor sauce, depending on preferences, my family likes a lot
- 1/4 tsp garlic powder or 1-2 fresh minced garlic cloves
- 1 Tbsp. fresh-squeezed lime juice
- 2 small diced avocados, divided
- sea salt & freshly ground pepper to taste, about a 1/8 teaspoon each
Instructions
- Preheat your oven to 350 degrees f.
- Boil large pot of lightly salted water.
- Place Anaheim Pepper halves in the boiling water for just 3 minutes.
- Promptly remove.
- Drain peppers well, and pat dry.
- Combine all remaining ingredients in large bowl; setting aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking)
- Stir to combine well. Stuff peppers evenly.
- Bake at 350 for about 20-25 minutes.
- Garnish with your remaining fresh avocado and additional cilantro leaves if you wish.
- Serve with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
