Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 lb ground beef
  • 4 oz cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped fresh parsley
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Wash peppers and pat dry. Slice each pepper lengthwise down the center, scrape out the seeds and membranes with a spoon, brush the interiors with olive oil, and sprinkle with salt.
  2. In a frying pan over medium-high heat, brown the ground beef until no longer pink, then drain excess fat.
  3. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  4. Remove pan from heat. Fold in the softened cream cheese and Monterey Jack cheese, stirring until the mixture is a velvety, cohesive mass.
  5. Fold in the fresh parsley and Parmesan cheese.
  6. Spoon the filling generously into each pepper half, pressing slightly to remove air pockets, and sprinkle sharp cheddar cheese over the top.
  7. Place in a preheated oven at 400°F (200°C) and roast for 20–25 minutes until the skin is blistered and the cheese is bubbling and mahogany-colored.