Peppers - Anaheim

Quick Facts

Availability: Mid-July  
Size: Medium chili pepper
Quantity: pound
Flavor: Mild
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:

Preparation: 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)
  1. To roast chilies: Place chile peppers on an aluminum foil-lined baking sheet.
  2. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
  3. Place chile peppers in a heavy-duty zip-top plastic bag; seal.
  4. Let stand 10 minutes to loosen skins.
  5. Peel peppers, leaving stems attached.
  6. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
  7. 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.
  8. 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
  1. Remove and discard seeds and membranes from 2 peppers. Chop peppers.
  2. 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.
  3. 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.
  4. Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish, if desired, and serve immediately.