Chicken and Cheese Stuffed Anaheim Chili Pepper

Ingredients

  • 4 Anaheim chili peppers

  • 1 teaspoon olive oil

  • 1 medium-sized chicken breast, chopped

  • 1 teaspoon Creole seasonings

  • Salt and pepper to taste

  • 1 small onion chopped

  • 4 cloves garlic chopped

  • 4 tablespoons crumbled feta cheese

  • 2 tablespoons dried oregano

  • 1 lemon

  • Chopped cilantro for serving

  • Hot sauce if desired

Instructions

  • Heat an oven to 400 degrees.

  • Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.

  • Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.

  • While peppers are baking, heat an oven proof pan to medium heat and add olive oil.

  • Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.

  • Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.

  • Shred or chop the chicken and place into a mixing bowl.

  • While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.

  • To the mixing bowl, add feta cheese and oregano. Mix well.

  • Slit each pepper down the center and scoop out the insides.

  • Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.

  • Bake for 15 minutes.

  • Remove from heat and set onto serving plates.

  • Slice the lemons and squeeze lemon juice over the stuffed peppers.

  • Top with cilantro and hot sauce, if desired.

Recipe from chilipeppermadness