Ingredients:

  • 6 large Anaheim peppers
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb ground turkey
  • 8 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Wash and dry the Anaheim peppers. Slice each pepper in half lengthwise and use a spoon to scrape out the seeds and white membranes.
  2. Brush the exterior of the peppers with olive oil and sprinkle with salt.
  3. Place peppers on the grill over medium-high heat for 3-5 minutes per side until the skins are blistered and charred. Remove and set aside.
  4. In a skillet over medium heat, brown the ground turkey until no pink remains. Drain any excess fat.
  5. In a large mixing bowl, combine the cooked turkey, softened cream cheese, Monterey Jack, Cheddar, garlic powder, smoked paprika, cumin, and black pepper. Stir until the mixture is a cohesive, creamy paste.
  6. Spoon the filling generously into the charred pepper halves, pressing down slightly to secure the mixture.
  7. Return the stuffed peppers to the grill or place under a broiler for 3-5 minutes until the cheese is bubbly and golden brown.
  8. Remove from heat and drizzle with lime juice and a sprinkle of fresh cilantro.