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.
Stuff the prepared Savory Walnut Sun-Dried Tomato Crumble into each half.
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.
Remove from the oven, drizzle with prepared cold Creamy Cilantro Tahini Sauce , and serve hot or cold! Use the leftover crumble and sauce to make my Ultimate Taco Salad recipe.
Notes
These peppers can easily be prepared ahead of time, stored in the fridge, and simply baked prior to serving.