I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may have been partly that my brother has been talking about roasting Anaheims and Poblanos lately, but mostly it was just that it sounded delicious.
The recipe is fairly simple, but I did seem to dirty an awful lot of dishes. The most time-consuming part was preparing the peppers. I have an electric stove, so I roasted the peppers under the broiler – turning them every so often as the skin blackened. When they were blackened and blistered all over, I stuck them in a bowl and covered it with plastic wrap. The steam helps loosen the peel, so peeling them was easy, but I found that removing the seeds was a little tricky – I ripped at least a couple of the peppers in the process.
As you may have deduced from the name of the recipe, the filling had Corn, Cheddar and Cilantro in it. There was also some jalapeno pepper and onion. The recipe had a note from Gourmet’s food editors which explained that because the roasted peppers were so delicate, it was difficult to turn them seam side down as the recipe instructed, without the peppers splitting. I was glad to be let off the hook for that one – I happily left them open-faced.
The peppers were really, really good – the corn filling was sweet and crunchy with just a little heat from the jalapeno. The recipe is supposed to serve 4, but I managed to eat half the recipe all by myself!
After the dishes were done and I was looking at the recipe again, I realized it was from Annie Somerville’s Everyday Greens. Turns out I recently checked this book out of the library and that this is one of the recipes I had copied from it!
Anaheim Chilies filled with Corn, Cheddar, and Cilantro