Ingredients:

  • 8 large Anaheim peppers
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 8 oz cream cheese, softened to room temperature
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp diced canned green chiles

Instructions:

  1. Preheat your broiler to high. Toss the whole Anaheim peppers in olive oil and salt on a baking sheet.
  2. Place the peppers under the broiler for 4–7 minutes per side until the skins are blistered, blackened in spots, and the peppers have slightly softened.
  3. Immediately transfer the hot peppers into a glass bowl and cover it tightly with a lid or plastic wrap. Let them sit for 10 minutes to steam.
  4. Slide the charred skins off with your fingers and slice the peppers lengthwise to remove the seeds.
  5. In a mixing bowl, fold together the softened cream cheese, Monterey Jack, cilantro, garlic powder, salt, and diced canned green chiles until smooth.
  6. Spoon the cheese mixture generously into each pepper half.
  7. Return the stuffed peppers to the oven at 400°F (200°C) for 5–8 minutes until the cheese is bubbling and the edges are light golden brown.