Ingredients:

  • 6 medium Anaheim peppers
  • 1 tbsp olive oil
  • 2 cups cooked chicken breast, finely shredded
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1/4 cup diced green chiles (canned)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp sliced green onions

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice each Anaheim pepper in half lengthwise and use a paring knife to scrape out the seeds and white ribs.
  2. Lightly brush the interior and exterior of the peppers with olive oil to encourage a mahogany-colored char.
  3. In a large mixing bowl, combine the softened cream cheese, shredded chicken breast, cheddar, and sour cream.
  4. Fold in the diced green chiles, garlic powder, smoked paprika, salt, and pepper. Stir until the mixture is completely homogenous and velvety.
  5. Spoon a generous amount of the chicken mixture into each pepper half, pressing down slightly to ensure they are packed.
  6. Arrange the stuffed peppers in a 9x13 inch baking dish.
  7. Bake for 20–25 minutes, or until the pepper walls are tender and the cheese topping is bubbling and golden-brown.
  8. Garnish with chopped fresh cilantro and sliced green onions before serving.