Size: Medium chili pepper
Use: Consumed raw or cooked
Grown by: Student Vegetable Field
Storage and Preparation
Short Term Storage: Store Anaheim peppers unwashed in a plastic bag in the vegetable drawer of the refrigerator. Peppers can last up to a week in the fridge.
Long Term Storage: Peppers can be frozen or canned.
More information from ISU extension on:
Peppers should be thoroughly washed under cold running water before use.
Pairings and Nutrition
Pairings: Anaheim peppers are a mild chili pepper commonly used to make chiles rellenos. These peppers are great to stuff and roasting them brings out a sweet tangy flavor. These peppers are great to use in sauces and stews as well.
Nutrition: Anaheim peppers contain vitamin C and vitamin A and are very low in calories.
Anaheim pepper recipes
Classic Chiles Rellenos
- 4 large green anaheim chilies, roasted and peeled, leave stems on
- Cheddar cheese, cut into sticks (or Monterey Jack)
- 3 eggs, separated
- 1 tablespoon water
- 3 tablespoons flour
- 1/4 teaspoon salt
- salsa (optional)
- To roast chilies: Place chile peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
- Place chile peppers in a heavy-duty zip-top plastic bag; seal.
- Let stand 10 minutes to loosen skins.
- Peel peppers, leaving stems attached.
- Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
- Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
- Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
Spicy Stuffed Peppers
- 8 Anaheim peppers, divided
- 2 tablespoons butter
- 1/2 cup chopped green onions
- 1 (15-oz.) can stewed tomatoes, drained
- 1/2 teaspoon salt
- 1 (15.5-oz.) can whole kernel corn, drained
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
- Garnish: chopped green onions
- Remove and discard seeds and membranes from 2 peppers. Chop peppers.
- Broil remaining 6 peppers on an aluminum foil-lined baking sheet 5 inches from heat 2 to 3 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes. Cut peppers lengthwise down 1 side, leaving other side intact; remove and discard seeds and membranes. Keep peppers warm.
- Melt butter in a large skillet over medium heat. Add green onions, and sauté 1 minute. (Do not brown.) Stir in chopped peppers, tomatoes, and 1/2 tsp. salt; cook 4 to 5 minutes or until tender. Add corn, and cook, stirring occasionally, 6 minutes.
- Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish, if desired, and serve immediately.