Buffalo-Lime Chicken Stuffed Anaheim Peppers
For REALS, #Crushers…THIS such a crowd-pleasing recipe that you’ve gotta make!
This COULD be an appetizer, but I usually just make and eat a bunch as a meal.
They are SO good – I don’t want anything else!
Very satisfying and protein-packed little peppers!
If you’re like me, you might want to double it up, and make several batches because they go quick! The Anaheim pepper is one of those peppers that are just big enough to be stuffable, while also being incredibly flavorful.
Plus, its mild heat makes it a family favorite − most enjoy its slight kick and flavor!
The Anaheim is typically a very mild-hot pepper, but there’s a catch: Anaheim peppers CAN vary in heat based on where they are grown.
A California born Anaheim pepper is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually become just as hot than a jalapeño.
Ohhh yeah…one more thing! If you’re buying All Natural Buffalo Style Sauce at the grocery store, check those ingredients!
Should only contain water, vinegar, and spices! I use Tabasco Buffalo sauce because there are only 5 REAL ingredients in Tabasco. Makes about 4 servings
- 6-8 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
- 2 cups shredded cooked chicken breast (I often use a rotisserie chicken)
- 1/2 cup finely diced white onion
- 1 jalapeño pepper diced very small(optional, adds heat)
- 1/4 cup packed, chopped fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 4-6 Tbs. Buffalo flavor sauce, depending on preferences, my family likes a lot
- 1/4 tsp garlic powder or 1-2 fresh minced garlic cloves
- 1 Tbsp. fresh-squeezed lime juice
- 2 small diced avocados, divided
- sea salt & freshly ground pepper to taste, about a 1/8 teaspoon each
Preheat your oven to 350 degrees f. Boil large pot of lightly salted water. Place Anaheim Pepper halves in the boiling water for just 3 minutes. Promptly remove. Drain peppers well, and pat dry. Combine all remaining ingredients in a large bowl; set aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking)Stir to combine well. Stuff peppers evenly. Bake at 350 for about 20-25 minutes. Garnish with your remaining fresh avocado and additional cilantro leaves if you wish. Serve with lime wedges.