Spinach and Corn Stuffed Anaheim Peppers

This is an easy appetizer or a healthy snack that is easy to make and packed with nutrition as well as flavors! This cheesy appetizer is addictively delicious and is always a great hit with all age groups.

I received samples and the opinions expressed are my own. 

I broiled the stiffed peppers in my oven on a baking sheet. Not just any baking sheet, but Anolon! It is the best one I have ever used. It is sturdy, has attractive color, and the heat transfer is even in this baking sheet. The insulated handles are a big plus!!

Did I say that this can be made ahead? Yes, the filling can be prepped well ahead of time and refrigerated. When making for big parties, this is a great appetizer, and making half the recipe earlier is always a blessing. Plus, this can be broiled quickly which adds to the winning points. If making this for a summer outdoors party, just throw these stuffed peppers on the grill and enjoy the most amazing food of your life!

These Anaheim peppers are mild. The stuffing is also mild but garlicky! Add more garlic if you love the flavor. Jazz it up with more chili flakes if needed. I have used Freso peppers, and if you do not have that pepper, use a little bell pepper and/or serrano or jalapeno peppers.

This is a nutritious and healthy snack. This is loaded with veggies and is a fun way to add more veggies in your diet. I love making stuffed peppers. Peppers are always tasty in making the best food whether it is Taco Stuffed Sweet Peppers or Rajasthani Mirchi Vada. I love those too! Stuffed peppers are always special!

Anaheinm peppers are long about 8-10-in long and about 1.5-in diameter. So these might hold a good amount of filling. The peppers may be small or long, so adjust the filling accordingly.

Whenever you want to add an extra special touch to meal, add a stuffed recipe. That is magical! The surprise elements in the stuffed recipes works like magic. So, I am sharing stuffed recipes for my 3-day Blogging Marathon this week. This is my final recipe for this week and have shared Anko Karupatti Paniyaram and Broccoli Carrot Cheddar Stuffed Paratha.

I am also linking this to Happiness is Homemade, Sundays on Silverado, Wonderful Wednesday, and What's For Dinner.

Ingredients

Prep time: 10 min

Cook time: 5 min

Cooling time: 5 min

Arranging: 5 minutes

Broiling time: 10 min

Anaheim peppers- 4

Spinach - 4 cups, chopped

Garlic - 1.5 tbsp, finely chopped

Fresno pepper - 3 tbsp, finely chopped

Onion -1/3 cup, finely chopped

Corn - 4 tbsp

Ricotta - 1/2 cup

Mozarella - 1 cup

Oil - 1 tbsp

Chili flakes - 1/2 tsp

Salt - 1/3 tsp

Method

Heat oil on a pan over medium flame. Add the onion and garlic, saute for 3 minutes until they turn translucent.

Add the chopped spinach and cook for two minutes. Add the corn, mix, followed by salt and chili flakes. Cook for two minutes. Switch off the flame and transfer to a bowl and set aside to cool.

When the spinach mixture is cool, add the chopped peppers, ricotta cheese, and mozzarella cheese. mix and set aside.

Halve the pepper lengthwise and remove the seeds. 

Stuff the peppers with spinach cheese mixture and place in a lined baking sheet.

Repeat with the rest of the pepper halves.

Broil on HI for 8-10 minutes.

Serve warm.