Stuffed Anaheim Peppers with Earthy Roasted Veggies and Drunken Black Beans
Before we get to our recipe of the day, let’s all do a tiny celebratory dance because these stuffed Anaheim peppers are Savor + Harvest’s 50th (!!!) post. I am so, so, so excited that we’ve made it this far, and we can’t wait to keep going! Thanks to you all for cooking our food, giving us feedback and encouragement, and for loving food in general. That’s what keeps us trucking. <3
So, without further ado, on the recipe docket today is one of my absolute favorite dishes that we’ve cooked since starting Savor + Harvest. These cheesy, (sorta) spicy, and fresh stuffed Anaheim peppers with roasted root veggies and beer-simmered black beans are the perfect thing to serve up when you’re craving some winter comfort food but want to keep things pretty healthy.
This recipe happened basically because of my love for cheese. It’s really that simple. I’m actually pretty good about keeping my cheese obsession in check most days, but sometimes I fail. This meal is totally the result of one of those failures, and it was exactly what I wanted in that moment (and every moment…). These peppers deliver everything from cheesy goodness, to bright, zippy flavors that wake up your tastebuds, to lots of satisfying texture.
Trust me, you’ll want to give this recipe a whirl. Let me show you how to make it.
Why these stuffed Anaheim peppers work.
The Peppers:
There are lots of stuffed pepper recipes out in the world. You’ll mostly see bell and poblano peppers utilized as the main stuffing vessels for these recipes, but Ryan and I like a little more spice in our lives. Anaheim chilis are less spicy than Fresno or jalapeño chilis, but they’re slightly spicier than poblanos, and significantly spicier than bell peppers. They also have a really lovely and appealing sweetness when cooked. They’re so delicious that I actually haven’t made stuffed peppers with anything BUT Anaheim peppers since I discovered them.
Our trick to optimizing that natural sweetness is to pre-roast the peppers before stuffing them so that all sides of the pepper have the chance to get a little bit charred and the sugars have more surface area to caramelize. Please note: if you can’t tolerate much spice but still want to make this recipe, try using poblanos or bell peppers in place of the Anaheims. However, you should still use the pre-roasting technique I just mentioned in order to bring out your peppers’ natural sweetness.
The Cheese:
We also keep our our choice of cheese very mild. A mild cheese cuts some of the acidity and spice so you don’t have to chug a glass of milk in order to make it through your meal. We chose queso fresco for this dish because it’s easy to work with and browns beautifully under the broiler. If you can’t find queso fresco, you can also use Oaxaca cheese, feta, Monterey jack, mild cheddar, or even mozzarella. Anything mild and slightly salty will do you just fine! 😉
The Method:
Making these stuffed peppers is literally as easy as slicing your queso fresco and laying it gently inside your pre-roasted peppers. We then top the peppers with salsa, some finely grated Oaxaca cheese, and a toasty blend of spices. Then, all we have to do from there is finish them under the broiler for 5-7 minutes until they are golden brown and bubbly. Mmmm.
The Sides:
We don’t just stop at the peppers, though. I wanted to create some super flavorful, fresh, and easy sides to go along with our comforting stuffed peppers, so we decided to whip up some delicious sheet pan-roasted root vegetables that you can stick into the oven right next to the peppers as they’re cooking. We used sweet potatoes, carrots, and yellow onion. However, you can use your choice of root veggies depending on the status of your veggie crisper.
We also cooked up some drunken black beans. What are drunken black beans, you ask? They are spicy black beans simmered in a combination of light beer, honey, and smoky spices. They are sooooo good. I first ran into beer-simmered black beans at my favorite Mexican restaurant back when we lived in NYC, and I just had to recreate them to go alongside these stuffed Anaheim peppers! They are the perfect accompaniment to all the bright flavors in the peppers and roasted veggies.
Why you should make this recipe.
So, have I convinced you to make this meal yet?
For me, this stuffed pepper recipe satisfies all of my cheese obsession cravings while also bringing some freshness and brightness to the table. And, the sides really do go perfectly together. The best part is that this entire meal comes together in about 45 minutes and is actually super nutritious! It’s one of my favorite meals to make the night before a long hike, run, or ski because it keeps me fueled up.
Be sure to leave a comment and rate the recipe if you make it. We also love to see what you’re making, so don’t forget to post a photo of your creation to the ‘gram and tag it #savorharvest!
For more light but comforting recipes like this, check out our ultra creamy vegan mac and cheese, our fakeout takeout tofu foo young, or my mom’s best homemade chicken noodle soup!
Ingredients
For the peppers:
- 6 anaheim peppers
- 10 oz. queso fresco sliced in long, thin slices
- 1 oz. oaxaca cheese grated
- 1 tbsp. olive oil extra virgin
- 1 cup fresh salsa
- 1/2 tsp. chili powder
- 1/2 tsp. onion granules or onion powder
- salt and pepper to taste
For the roasted vegetables:
- 2 sweet potatoes cubed
- 5 large carrots sliced
- 1 yellow onion sliced
- 1/2 tbsp. olive oil
- 1 tsp. fresh garlic minced
- 1/2 tsp. chili powder
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- 1 tsp. nutritional yeast
For the drunken black beans:
- 15 oz. spicy black beans drained but not rinsed
- 1/2 cup water
- 1 cup light, gluten-free beer *such as Omission Pale Ale or Glutenberg Pale Ale
- 1 tbsp. honey
- 1/2 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1/2 tbsp. olive oil extra virgin
- 1/4 tsp. salt
Instructions
For the stuffed peppers:
- Preheat oven to 425ºF and very lightly oil a large, oven-safe skillet. Place peppers into skillet and lightly brush the tops with olive oil.
- Place the peppers in the oven and roast them for 5-7 minutes. After 5-7 minutes, flip the peppers over and place them back into the oven for an additional 5 minutes. You should notice light charring on the skin of the peppers by the end of the baking time. If you don't, roast them for an additional 3-5 minutes, or until there is light charring and the peppers are tender.
- Remove the peppers from the oven and slice one side open with a very sharp knife so that the pepper makes a pouch. Make sure that you don't slice entirely through the pepper!
- Place an even number of slices of queso fresco inside each pepper. Make sure they are fully pushed down to the bottom.
- Evenly top the now stuffed peppers with salsa, making sure each one is lightly covered. Then, sprinkle the oaxaca cheese, chili powder, onion granules, and salt and pepper over the top.
- Heat up your broiler on low and broil the stuffed peppers for about 5 minutes, or until they are golden brown and bubbly.
For the roasted vegetables:
- Place the cubed and sliced sweet potatoes, carrots, and onions on a lightly oiled sheet pan and top them with the garlic, onion powder, chili powder, nutritional yeast, and salt and pepper. Toss to coat.
- Place the veggies in the oven alongside the peppers when you begin roasting them. Remove them after 15-20 minutes, just before you do the final broil.
For the black beans:
- While your peppers and veggies are roasting, drain (but don't rinse!) a can of spicy black beans and place them in a saucepan over medium heat.
- Add the water and beer and bring to a gentle simmer. Add the olive oil, honey, paprika, red pepper, and salt. Simmer over medium-low heat for 30 minutes, or until your veggies and peppers are finished roasting.
To serve:
- Place desired amount of black beans and roasted veggies in a bowl and top with a stuffed pepper. Garnish with a pinch of parsley, cilantro, or sliced scallions. Enjoy!