Lets Talk Anaheim Stuffed Pepper

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morkdach

Master of the Pit
Original poster
OTBS Member
Apr 8, 2007
2,255
13
mid kansas
ok this is a great stuffed pepper but the last 3 smokes with a varity peppers the anaheim pepper is tough to chew.
stuffed with cheese or meat am i picking them to soon or not soon enough they are still green bout 4 inchs long and mild on heat.
any idears please pass them on, thanks Terry
 
might need to cook a little longer..normally this type of chili is roasted and peeled before consuming..
 
I do alot of these as abt's... the grandma doesn't do hot... we do all sorts of peppers... cook them a slower for a little longer... blanching them is good too, or steam them... that works good and the oils give you a nice start on a spicy stock
 
They do have a tough skin. Roasting and peeling them will make them softer and give some good flavor.
 
Like Coyote says, roast and peel them. This is one of my favorite chiles, I always roast or char them and bag them up,and after they sweat a little in the bag sauna, I peel them and do things with them. That sounds bad, I mean I use them in recipes.
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I even do my jalapenos this way, saves a lot of gnawing, I have no teeth and all my stuff has to be soft
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That's why I say- "you don't need no teeth to eat my beef",to quote someone I heard/read somewhere!
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You might also want to try Marconi peppers instead. An old world type from Italy, they're a lot tastier than bells, a look much like an Anaheim, however they have no slight heat-zing at the end like an anaheim sometimes will.
 
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