This southwest Anaheim stuffed peppers dish has been one of my favorite weeknight rescues ever since I first threw it together after a busy afternoon of soccer practice and errands. The idea was simple: take mild Anaheim peppers as boats, load them with flavorful pantry and fridge staples, and bake until the peppers are tender and the cheese bubbles. I discovered this combination during a month when I relied heavily on a rotisserie chicken and a well-stocked pantry; the result felt like a fiesta in every bite and quickly became a family favorite. The balance of juicy chicken, sweet corn, earthy black beans, bright salsa, and creamy cheeses gives each forkful comforting texture and distinct southwest character.

What I love most is how quickly this comes together—about 10 minutes of prep and 20 minutes in the oven—so it's perfect for busy evenings or casual dinner gatherings. The mild heat of Anaheim peppers makes them approachable for kids while still allowing you to layer on more spice with a smoky salsa or a pinch of cayenne if you prefer. Over the years I’ve made small tweaks—swapping fresh corn in summer, using fire-roasted salsa for deeper flavor, and adding a squeeze of lime before serving—that turned this simple assembly into something I happily make again and again.

Ingredients

• Anaheim peppers (4): Choose medium-sized peppers that are firm and glossy. Anaheim peppers are mild, with a slightly sweet vegetal flavor; halving them lengthwise gives easy-to-fill boats. If you can't find Anaheim, mild poblano peppers are a suitable substitute.
• Shredded rotisserie chicken (2 cups): Using rotisserie chicken saves time and gives great flavor. Remove skin and shred meat or use diced leftover roasted chicken. Cooked chicken breasts or thighs both work—thighs add a touch more richness.
• Corn (1 cup): Frozen or canned corn both work well; if using fresh summer corn, cut kernels off 1 ear for brighter sweetness. Drain canned corn thoroughly to avoid excess moisture in the filling.
• Black beans (1 cup): Drain and rinse canned beans to remove canning liquid and reduce sodium. Beans add body and fiber, making the filling substantial.
• Salsa (1 cup): Use your preferred style—chunky tomato salsa, roasted salsa, or a mild verde. A smoky or fire-roasted salsa deepens flavor; a milder one keeps the dish approachable for kids.
• Taco seasoning (2 tablespoons): Use store-bought or homemade seasoning. If using a store blend, taste the filling before adding salt as some mixes are salty.
• Cream cheese (6 ounces, room temperature): Softened cream cheese binds the filling and adds creaminess. Full-fat gives best texture; low-fat varieties can be used but the filling will be slightly less rich.
• Cheddar cheese (1 cup, shredded): Sharp cheddar melts beautifully and adds tang. You can mix Monterey Jack and cheddar for a more melty top.
• Garnishes: Fresh cilantro and sour cream to finish—cilantro adds brightness while sour cream offers cooling contrast to the southwest spices.

Instructions

Preheat the oven: Set the oven to 375°F (190°C). This temperature gently softens the peppers while allowing the filling to heat through and the cheese to melt and brown slightly. If you prefer a crispier top, finish under the broiler for 1–2 minutes—watch closely to avoid burning. Prepare the peppers: Wash and dry the Anaheim peppers, then slice each pepper lengthwise and remove seeds and white membranes to reduce any residual heat. Leaving a thin layer of flesh helps the peppers hold the filling without becoming too floppy during baking. Make the filling: In a medium mixing bowl combine 2 cups shredded rotisserie chicken, 1 cup corn, 1 cup drained and rinsed black beans, 1 cup salsa, 2 tablespoons taco seasoning, and 6 ounces room-temperature cream cheese. Stir until the cream cheese is fully incorporated into the mixture and the filling is creamy and evenly spiced. Taste and adjust seasoning—if your salsa is very salty, you may want less taco seasoning. Stuff the peppers: Spoon the chicken mixture into each pepper half, pressing lightly so each cavity is filled. Place the stuffed peppers cut-side up in an oven-safe skillet or baking dish. Sprinkle about 1 cup shredded cheddar evenly over the tops of the filled peppers. Bake until tender: Bake at 375°F for about 20 minutes, or until the peppers are tender when pierced with a fork and the cheese has melted. Ovens vary—if peppers are still firm after 20 minutes, bake an additional 5–7 minutes. For a golden bubbly finish, broil for 1–2 minutes at the end, keeping a close eye on them. Finish and serve: Remove from the oven and let rest for 2–3 minutes. Garnish with chopped cilantro and a dollop of sour cream. Serve hot; these pair well with rice, a simple salad, or warm tortillas.

Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the assembled halves in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight and warm in a 350°F oven for 15–20 minutes or until heated through. If reheating directly from frozen, cover with foil and bake at 350°F for 25–30 minutes, removing the foil for the last 5–8 minutes to allow the cheese to re-melt and brown slightly.

Ingredient Substitutions

Swap shredded chicken for cooked ground turkey, seasoned ground beef, or even a plant-based ground alternative to change the profile. For a vegetarian version, replace the chicken with an extra cup of cooked quinoa or chopped roasted sweet potato and add an extra 1/2 cup black beans. If you’re avoiding cream cheese, try 1 cup ricotta mixed with a tablespoon of sour cream for similar creaminess. Use pepper jack in place of cheddar for more spice, or a dairy-free cream cheese and shredded dairy-free cheese to make it lactose-free.

Serving Suggestions

Serve these with cilantro-lime rice, a crunchy cabbage slaw, or warmed corn tortillas. Garnish ideas include extra chopped cilantro, sliced green onions, diced avocado, or a squeeze of fresh lime. For a lighter meal, serve two halves with a large leafy green salad; for heartier portions at a dinner party, add Mexican street corn or a simple black bean and tomato salad on the side.

Cultural Background

This dish blends Southwestern American flavors—corn, black beans, salsa, and taco seasoning—with the tradition of stuffed vegetables common in many cultures. Anaheim peppers originate from the New Mexico/California region and are a staple in southwestern cooking due to their mild heat and versatility. The idea of stuffing peppers has roots spanning from Mediterranean chiles to Latin American rellenos; here it’s adapted to a speedy, pantry-driven approach reflective of modern home cooking.

Seasonal Adaptations

In summer use fresh roasted corn and a fire-roasted tomato salsa for bright, smoky notes. In colder months, swap in canned roasted green chiles or jarred roasted corn to maintain depth of flavor. For holiday spins, add diced roasted poblano and a pinch of smoked paprika or swap cheddar for a gruyère-like cheese for a richer, winter-style dinner.

Meal Prep Tips

Make the filling up to 24 hours ahead and store in the refrigerator. When ready to cook, fill the peppers and bake as directed—this shortens active time on busy evenings. For grab-and-go lunches, assemble individual pepper halves in microwave-safe containers and reheat for 60–90 seconds. Label and freeze extras in single-serve portions for quick weekday meals.

These southwest Anaheim stuffed peppers are simple, adaptable, and reliably delicious—perfect for weeknight dinners, potlucks, or a casual weekend cook. Try them once and you’ll likely find yourself keeping the components on hand for an easy, flavorful meal any night of the week.