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Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper. Slice the peppers in half lengthwise, through the stems as shown, and remove all membranes and seeds.
â¤Rachel
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Pizza Stuffed Anaheim Peppers
What are you all up to this weekend?
I’m cooking for a small crowd, working in our vegetable garden, and relaxing!
Here’s a FUN little appetizer recipe for your weekend entertaining!
If you’re like me, you might want to double it up, and make several batches because these little babies go quick!
The Anaheim pepper is one of those peppers that’s 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.
Makes about 4 servings
Ingredients:
- 15 small Anaheim peppers
- 1/3 cup low sugar marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced nitrate-free mini pepperoni
- 2 Tbsps fresh chopped parsley, oregano, or basil leaves
Instructions:
Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper. Slice the peppers in half lengthwise, through the stems as shown, and remove all membranes and seeds.
Place your pepper halves, cut side up, on the prepared baking sheet, and sprinkle very lightly with sea salt and pepper. Fill each pepper half with about a teaspoon of marinara sauce.
Then top with shredded mozzarella and finally, a few mini pepperoni slices.
Roast in your preheated oven for about 8-10 minutes, or until the cheese is nicely melted. Just keep an eye on them!
 Garnish with fresh chopped parsley, oregano, or basil and enjoy!
â¤Rachel
Ingredients
- 15 small Anaheim peppers
- 1/3 cup low sugar marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced nitrate free mini pepperoni
- 2 Tbsps fresh chopped parsley, oregano, or basil leaves
Instructions
- Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper.
- Slice the peppers in half lengthwise, through the stems as shown, and remove all membranes and seeds.
- Place your pepper halves, cut side up, on the prepared baking sheet, and sprinkle very lightly with sea salt and pepper.
- Fill each pepper half with about a teaspoon of marinara sauce.
- Then top with shredded mozzarella and finally, a few mini pepperoni slices.
- Roast in your preheated oven for about 8-10 minutes, or until the cheese is nicely melted. Just keep an eye on them!
- Garnish with fresh chopped parsley, oregano, or basil and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 15 small Anaheim peppers
- 1/3 cup low sugar marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced nitrate free mini pepperoni
- 2 Tbsps fresh chopped parsley, oregano, or basil leaves
Instructions
- Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper.
- Slice the peppers in half lengthwise, through the stems as shown, and remove all membranes and seeds.
- Place your pepper halves, cut side up, on the prepared baking sheet, and sprinkle very lightly with sea salt and pepper.
- Fill each pepper half with about a teaspoon of marinara sauce.
- Then top with shredded mozzarella and finally, a few mini pepperoni slices.
- Roast in your preheated oven for about 8-10 minutes, or until the cheese is nicely melted. Just keep an eye on them!
- Garnish with fresh chopped parsley, oregano, or basil and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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