Stuffed Anaheim Peppers are easy to prep ahead and perfect for Cinco de Mayo or anytime you get a craving for Tex-Mex at home!
Ingredients, Tips, and Substitutions
- Anaheim peppers – Poblano peppers are a good substitute if Anaheim peppers are not available. Keep in mind, however, that the heat of poblanos is slightly milder.
- olive oil – Vegetable oil will also work fine.
- yellow onion
- vegan chorizo-style sausage – Trader Joe’s makes a good vegan chorizo. If your store does not carry chorizo-style sausage, Beyond Meat’s Hot Italian is a good backup.
- vegan cheddar cheese – Or pepper jack if you want to kick up the heat.
Tortilla chips and Tomatillo Salsa Verde round out the meal nicely.
How to Make Stuffed Anaheim Peppers
Heat the oven and prep the peppers. Preheat the oven to 400°F. Prepare the peppers for stuffing by removing the stems then slicing the peppers in half lengthwise. Remove any seeds and membranes. Set aside.
Cook the sausage and onion. Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and crumble the chorizo sausage into the pan. Cook for 5 minutes, stirring frequently until sausage is browned and onion is softened. Remove from heat.
Add the cheddar cheese and stir to distribute throughout.
Stuff the peppers and bake. Spoon generous portions of the sausage and cheese mixture into each pepper. Arrange the filled peppers onto a roasting pan. Bake for 15 minutes then serve hot.
More Easy Tex-Mex Recipes
Stuffed Anaheim Peppers
- 4 large Anaheim peppers
- 2 tablespoons olive oil
- 1/2 cup yellow onion diced
- 14 ounces vegan chorizo-style sausage
- 2 cups vegan cheddar cheese shredded