Lets Talk Anaheim Stuffed Pepper

Discussion in 'ABT's' started by morkdach, Sep 30, 2008.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    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
     
  2. coyote

    coyote Master of the Pit

    might need to cook a little longer..normally this type of chili is roasted and peeled before consuming..
     
  3. you could blanch the peppers before you stuff them. I have done this when baking some dishes with whole peppers.
     
  4. coyote is right - this pepper is usually rosted and peeled before stuffing.
     
  5. jbchoice1

    jbchoice1 Smoking Fanatic

    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
     
  6. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    They do have a tough skin. Roasting and peeling them will make them softer and give some good flavor.
     
  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Not smoking related, but anaheims are great sliced into shoestring pieces & fried in beer batter!!!!
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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.[​IMG] I even do my jalapenos this way, saves a lot of gnawing, I have no teeth and all my stuff has to be soft[​IMG]
    That's why I say- "you don't need no teeth to eat my beef",to quote someone I heard/read somewhere![​IMG]
     
  9. morkdach

    morkdach Master of the Pit OTBS Member

    i gotta try this one thanks
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
     
  11. willybonk

    willybonk Newbie

    i concur,... good info guys
     
  12. rivet

    rivet Master of the Pit OTBS Member

    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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