What do you do with a ton of Anaheim Peppers growing in your back yard? Stuff them of course… with my Savory Walnut Sun-Dried Tomato Crumble, and may as well drizzle some of my Creamy Cilantro Tahini Sauce on top while you’re at it. This combination was so quick and delicious that I had to share!
These Savory Stuffed Anaheim Peppers are great to serve as a side or appetizer for a party. The savory stuffing, fresh peppers, and creamy cool dressing makes a great combo. It’s easy, healthy, and delicious! Simply prepare the walnut crumble and creamy cilantro sauce ahead of time, de-seed the peppers, stuff, bake, drizzle, and enjoy! You can even prep the Anaheim peppers and stuff them ahead of time and bake when you’re ready to serve.
If you haven’t tried my Savory Walnut Sun-Dried Tomato Crumble yet, you MUST! I’ve been receiving great reviews of the recipe over on Instagram from followers and friends who have tried and loved it! It goes great on salads (my Ultimate Taco Salad Recipe), in tacos, in pastas, or even crumbled on-top of nachos. My mind is brewing with more ideas on how to use this awesome crumble as we speak, but for now, go make the crumble and try these stuffed peppers. And once you’re done, make my Ultimate Taco Salad with any leftover crumble and sauce!
Stuffed Anaheim Peppers with Creamy Cilantro Tahini Sauce
- Preheat the oven to 375
- Prep the Anaheim Peppers by cutting each in half lengthwise, keeping the stem at the end on. Remove the seeds and insides of each half to create a boat for stuffing.
- Line a baking sheet with parchment paper, or simply place the stuffed Anaheim Pepper halves directly on the baking sheet.
- Bake in the oven for 5-10 minutes until the Anaheim peppers seem cooked. Be sure not to let the top crumble brown too much otherwise they will get burned.