This Southwest Anaheim Stuffed Peppers dish has been my go to when I want something bright, comforting and ready fast. I first created this version on a busy week when a rotisserie bird and a bag of frozen corn were the only things I had on hand. The combination of tender roasted Anaheim peppers and a creamy, savory chicken filling hit exactly the right notes. The peppers roast until just soft and slightly blistered, while the interior stays creamy with bites of sweet corn and tender black beans.

What makes these peppers special is the balance of texture and flavor. The cream cheese melts into the shredded chicken and salsa to create a cohesive filling that does not dry out, while the shredded cheddar adds a golden, salty finish. The taco seasoning provides that familiar southwest profile without overwhelming the freshness of cilantro and a dollop of sour cream at the end. I keep this preparation in my quick dinner rotation because it is forgiving, adaptable and always well received by guests.

Ingredients

• Anaheim peppers: Choose firm, medium sized Anaheim peppers that are bright green and free of soft spots. Each pepper halved lengthwise yields two servings and they roast to become tender with a subtle heat.
• Shredded rotisserie chicken: Two cups of white and dark meat combined gives the best texture and quickness. Rotisserie chicken adds ready cooked depth and a roasted note; if you prefer, poach breasts for a milder result.
• Corn: One cup adds sweet pops of texture. Use fresh cut corn when in season for the best brightness or frozen thawed corn for convenience.
• Black beans: One cup canned black beans rinsed and drained contributes protein and a silky mouthfeel that pairs perfectly with corn.
• Salsa: One cup medium salsa binds the filling with acidity and tomato flavor. Use a chunky salsa if you like more texture or a smoother salsa for a creamier filling.
• Taco seasoning: Two tablespoons adds a balanced southwest spice mix. Use your favorite store brand or homemade seasoning for a fresher profile.
• Cream cheese: Six ounces at room temperature melts into the filling creating creaminess that keeps the interior moist and cohesive.
• Cheddar cheese: One cup shredded sharp cheddar offers a golden, savory crust when melted on top. Monterey jack or a pepper jack variation work well if you want more melt or heat.
• Cilantro and sour cream: Fresh cilantro and a spoonful of sour cream finish each portion with brightness and cooling contrast to the spices.

Instructions

Preheat the oven Set the oven to 375 F so it is fully heated when your filled peppers are ready. A steady 375 F yields peppers that become tender without collapsing and gives the cheese time to melt evenly. Place a rack in the center position for even heat circulation. Prepare the peppers Wash the Anaheim peppers and cut each pepper in half lengthwise. Remove the seeds and membrane carefully using a small spoon or paring knife. The shells will hold the filling better if the cavity is cleaned well but do not scoop too much of the flesh away. Lightly pat the inner surface dry with a paper towel to help the filling adhere. Mix the filling In a medium mixing bowl combine the shredded rotisserie chicken, corn, black beans, salsa and taco seasoning. Add the cream cheese at room temperature and stir vigorously until the mixture becomes uniform and slightly creamy. The cream cheese acts as a binder and will melt into the filling while baking. Taste and adjust seasoning if desired. Fill and assemble Spoon the chicken mixture into each pepper half, pressing lightly to compact the filling so the peppers stay upright. Arrange the filled peppers in a single layer inside an oven safe skillet or a baking dish. Sprinkle shredded cheddar evenly over each filled pepper to ensure a golden top when baked. Bake until tender Place the skillet in the preheated oven and bake for about 20 minutes or until the pepper flesh is soft and the cheese is bubbly and lightly golden. Visual cues are important: the filling should be warmed through and the cheese should be fully melted and starting to form small brown spots. Finish and serve Remove the peppers from the oven and let them rest for two to three minutes. Garnish with chopped cilantro and a dollop of sour cream to add cool freshness. Serve hot as a main course with a simple salad or warmed tortillas on the side.

Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days. For the best texture reheat in an oven set to 350 F for ten to fifteen minutes or until warmed through to maintain the pepper structure and melt the cheese without making the filling rubbery. If you plan to freeze, place assembled but unbaked peppers on a baking sheet and freeze until firm, then transfer to a freezer safe container or bag and store for up to three months. When ready to serve allow frozen peppers to thaw overnight in the refrigerator and then bake as directed adding a few extra minutes to ensure even heating.

Ingredient Substitutions

If you need dairy free options replace the cream cheese with a plant based cream cheese and switch cheddar to a dairy free shredded alternative; texture will remain creamy though flavor will be milder. For a vegetarian version omit chicken and increase black beans or add cooked quinoa for extra protein and body. Swap Anaheim peppers for poblano peppers if you prefer a smokier, slightly deeper flavor or use large sweet bell peppers for a completely mild result. For lower sodium use a no salt added salsa and rinse canned beans well to reduce added sodium.

Serving Suggestions

Serve these stuffed peppers with a crisp romaine and avocado salad for a refreshing contrast or alongside warm flour or corn tortillas so guests can turn the filling into tacos. For a heartier plate, pair with cilantro lime rice or a bean salad. Garnish with sliced green onion, extra cilantro and a wedge of lime for brightness. For a party, place peppers on a large platter and let guests top them with jalapeno slices, pico de gallo and extra sour cream to customize their servings.

Meal Prep Tips

To save time prepare the filling up to two days ahead and store it covered in the refrigerator. When ready to serve, spoon the filling into pre cleaned pepper halves and top with cheese before baking. Alternatively prepare full peppers and refrigerate unbaked for the same day then bake when you are ready. For lunch boxes cool completely before packing and include a small container of sour cream to add when serving to preserve freshness.

Cultural Background

Stuffed peppers are a cross cultural dish found in many culinary traditions. This southwest inspired take borrows elements from Tex Mex cooking including taco seasoning, salsa and cheddar which reflect American innovations on traditional Mexican flavors. Anaheim peppers themselves were popularized in the United States and are valued for their mild heat and versatile flesh which holds fillings exceptionally well. This interpretation is an American adaptation that celebrates accessible ingredients and bold, balanced flavors.

Seasonal Adaptations

During summer use fresh grilled corn and fire roasted tomatoes for salsa to amplify sweetness and char. In fall swap corn for roasted butternut squash and add a pinch of smoked paprika for warmth. For winter entertaining, replace fresh cilantro with thinly sliced parsley and serve alongside a warm grain salad to create a heartier platter. The recipe adapts easily to seasonal produce and pantry staples so it stays fresh all year round.

These Southwest Anaheim Stuffed Peppers are a reliable, flavorful dish that you can personalize endlessly. They are ideal for busy nights, casual entertaining and meal prep. I hope you enjoy the ease and depth of flavor that this combination brings to your table.