18 Spicy Anaheim Pepper Recipes for Flavorful Meals

Spice up your weeknight dinners with the vibrant kick of Anaheim peppers! Whether you’re craving smoky roasted chiles, zesty salsas, or hearty stuffed peppers, these 18 flavorful recipes turn mild heat into mouthwatering meals. Perfect for grilling season or cozy comfort food, these dishes are sure to become staples in your kitchen. Ready to turn up the flavor? Let’s dive in!

Stuffed Anaheim Peppers with Quinoa and Black Beans

These hearty stuffed peppers are packed with protein-rich quinoa and black beans, then baked until the peppers are tender and the filling is perfectly spiced—comfort food with a healthy twist!

Ingredients:

• 4 large Anaheim peppers, halved lengthwise and seeded
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix cooked quinoa, black beans, Monterey Jack cheese, red onion, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt until combined.
3. Spoon the filling evenly into the pepper halves and place them in the baking dish. Drizzle with 1 tbsp olive oil.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is melted.
5. Garnish with fresh cilantro before serving.

The smoky cumin and paprika give these peppers a deep, savory flavor, while the quinoa keeps them satisfying without feeling heavy.

Tip: For extra heat, add a pinch of chili powder to the filling or top with sliced jalapeños before baking.

Anaheim Pepper and Chicken Enchiladas

These enchiladas are a cozy twist on the classic, with mild Anaheim peppers adding just the right amount of warmth and a creamy, cheesy filling that’s downright irresistible.

Ingredients:

• 2 cups shredded cooked chicken
• 4 Anaheim peppers, roasted, peeled, and chopped
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 1 1/2 cups red enchilada sauce
• 1/4 cup crumbled queso fresco (for topping)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix shredded chicken, chopped Anaheim peppers, Monterey Jack cheese, sour cream, cilantro, cumin, garlic powder, and salt until well combined.
2. Warm tortillas briefly in a dry skillet or microwave (about 15 seconds) to soften. Spoon 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour enchilada sauce evenly over the rolled tortillas. Sprinkle queso fresco on top.
4. Bake for 20–25 minutes until the sauce is bubbly and the edges of the tortillas are lightly crisp.

The roasted Anaheim peppers add a subtle smokiness that pairs perfectly with the tangy enchilada sauce—no heavy spice, just big flavor.

Tip: For extra charred flavor, roast the peppers directly over a gas flame or under the broiler until blistered before peeling.

Roasted Anaheim Pepper Soup

This silky, smoky soup lets sweet Anaheim peppers shine—roasting deepens their flavor, while a touch of cream balances the heat.

Ingredients:

• 6 large Anaheim peppers
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime

Instructions:

1. Roast the peppers: Preheat oven to 425°F. Toss Anaheim peppers with 1 tbsp olive oil and roast on a baking sheet for 20 minutes, flipping once, until blistered and softened. Let cool, then remove stems and seeds.
2. Sauté aromatics: In a pot, heat remaining 1 tbsp olive oil over medium. Cook onion for 5 minutes until translucent. Add garlic, cumin, and smoked paprika; stir for 1 minute until fragrant.
3. Simmer: Add roasted peppers and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a countertop blender in batches). Stir in heavy cream, salt, black pepper, and lime juice. Heat through for 2 minutes.

The charred edges of the peppers lend a subtle campfire smokiness, while the lime brightens every spoonful. Tip: For extra texture, top with crumbled queso fresco and toasted pepitas.

Grilled Anaheim Pepper and Corn Salsa

This smoky-sweet salsa is a summer staple—charred peppers and corn add depth, while lime and cilantro keep it bright and fresh.

Ingredients:

• 2 large Anaheim peppers
• 2 ears corn, husks removed
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions:

1. Preheat grill to medium-high (about 450°F). Brush Anaheim peppers and corn with 1 tbsp olive oil. Grill peppers, turning occasionally, until charred and softened (8–10 minutes). Grill corn, rotating every 2 minutes, until lightly charred (6–8 minutes total).
2. Let peppers cool slightly, then remove stems, seeds, and skins (leave some char for flavor). Dice peppers and cut kernels from corn cobs.
3. In a bowl, combine diced peppers, corn, 1/4 cup red onion, 1/4 cup cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp cumin. Toss gently.
4. Let sit 10 minutes before serving to allow flavors to meld.

The double-grilled ingredients give this salsa a rustic smokiness that pairs perfectly with tacos or grilled meats.

Tip: For extra heat, leave some pepper seeds in or swap one Anaheim for a jalapeño.

Anaheim Pepper Poppers with Cream Cheese

These Anaheim pepper poppers are the perfect balance of mild heat and creamy richness—ideal for game day or a backyard BBQ.

Ingredients:

• 6 large Anaheim peppers
• 8 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Slice Anaheim peppers in half lengthwise and remove seeds and membranes.
2. In a bowl, mix softened cream cheese, cheddar cheese, garlic powder, smoked paprika, and salt until well combined.
3. Spoon filling evenly into each pepper half, then brush lightly with olive oil.
4. Bake for 20–25 minutes until peppers are tender and filling is bubbly with golden edges.

The smoky paprika and melty cheddar take these poppers beyond the usual cream cheese stuffed peppers—they’re irresistibly gooey with just a hint of kick.

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Anaheim Pepper and Beef Stir-Fry

This quick stir-fry packs a mild kick from fresh Anaheim peppers, balanced by savory-sweet beef and a glossy garlic-soy glaze—perfect for busy weeknights when you want big flavor without the fuss.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 large Anaheim peppers, sliced into ¼-inch strips
• 3 cloves garlic, minced
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp cornstarch
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, cornstarch, black pepper, and red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 3–4 minutes until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté Anaheim peppers for 2 minutes until slightly softened, then add garlic and cook 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1–2 minutes until the sauce thickens and coats the beef evenly.

The magic here? Anaheim peppers stay crisp-tender, adding freshness to contrast the rich, sticky-sweet beef—no takeout required.

Tip: For extra depth, marinate the beef in half the sauce for 15 minutes before cooking.

Anaheim Pepper and Cheddar Cornbread

This Anaheim Pepper and Cheddar Cornbread is a savory twist on a classic, with just the right kick of mild heat and melty cheese in every bite.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced Anaheim peppers (seeds removed)
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 large egg

1. Preheat oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup granulated sugar.
3. Stir in 1 cup shredded sharp cheddar cheese and 1/2 cup diced Anaheim peppers.
4. In a separate bowl, whisk together 1 cup buttermilk, 1/3 cup melted unsalted butter, and 1 large egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
6. Spread the batter into the prepared pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

The Anaheim peppers add a subtle warmth without overpowering the rich cheddar, while the cornbread stays perfectly moist and crumbly. Serve it warm with a pat of butter for the ultimate comfort bite.

Tip: For extra smoky flavor, char the Anaheim peppers in a dry skillet for 2–3 minutes before dicing.

Anaheim Pepper and Shrimp Tacos

These tacos bring a smoky-sweet kick from charred Anaheim peppers, balanced by plump shrimp and creamy avocado—perfect for a quick weeknight meal with a gourmet twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 Anaheim peppers, halved and seeded
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 lime, cut into wedges

Instructions:

1. Heat a grill pan over medium-high. Toss the Anaheim peppers with 1/2 tbsp olive oil and char for 3–4 minutes per side until blistered. Slice into strips.
2. In a bowl, toss the shrimp with remaining 1/2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook in the same pan for 2–3 minutes per side until pink.
3. Warm the tortillas in a dry skillet for 30 seconds per side.
4. Assemble tacos: layer shrimp, pepper strips, avocado slices, and cilantro. Serve with lime wedges.

The smoky peppers and bright lime make these tacos feel restaurant-worthy, while the juicy shrimp keeps them weeknight-easy.

Tip: For extra depth, drizzle with chipotle mayo—just mix 1/4 cup mayo with 1 tsp adobo sauce from canned chipotles.

Anaheim Pepper and Potato Hash

This hearty, slightly smoky hash is the ultimate breakfast (or brinner!) upgrade, with tender potatoes and mild Anaheim peppers caramelized to perfection.

Ingredients:

• 2 medium russet potatoes, diced into ½-inch cubes
• 2 Anaheim peppers, seeded and diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 10 minutes until they start to brown.
2. Add Anaheim peppers, onion, smoked paprika, garlic powder, salt, and black pepper. Stir to combine.
3. Reduce heat to medium and cook for another 12–15 minutes, stirring occasionally, until potatoes are crispy and peppers soften.
4. Remove from heat and garnish with cilantro if using.

The smoky paprika and sweet Anaheim peppers create a depth of flavor that’ll make you forget plain old home fries. Serve with a runny-yolked egg on top for the ultimate bite!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last 5 minutes of cooking.

Anaheim Pepper and Chorizo Stuffed Mushrooms

These Anaheim Pepper and Chorizo Stuffed Mushrooms pack a smoky, spicy punch—perfect for game day or a cozy appetizer spread.

• 12 large cremini mushrooms (stems removed and reserved)
• 1/2 lb fresh chorizo (casings removed)
• 1 Anaheim pepper (finely diced)
• 1/4 cup cream cheese (softened)
• 1/4 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it up, for 5 minutes until browned. Add diced Anaheim pepper and chopped mushroom stems; cook for 3 more minutes.
3. Remove skillet from heat. Stir in cream cheese, Monterey Jack, smoked paprika, garlic powder, and salt until fully combined.
4. Spoon the mixture into mushroom caps, pressing lightly to pack. Arrange on the baking sheet.
5. Bake for 18–20 minutes until mushrooms are tender and tops are bubbly.

The creamy, smoky filling contrasts beautifully with the earthy mushrooms, while the Anaheim pepper adds just the right kick. Tip: For extra crunch, sprinkle with panko breadcrumbs before baking!

Anaheim Pepper and Avocado Salad

This bright, slightly spicy salad is a refreshing side that pairs perfectly with grilled meats or tacos—creamy avocado balances the mild heat of Anaheim peppers beautifully.

Ingredients:

• 2 large Anaheim peppers, seeded and thinly sliced
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the Anaheim peppers, avocados, red onion, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with kosher salt and black pepper.
3. Gently toss everything together until evenly coated, being careful not to mash the avocados.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The contrast of crisp peppers against buttery avocado makes this salad a standout—plus, it comes together in just 10 minutes!

Tip: For extra smokiness, char the Anaheim peppers in a dry skillet for 2–3 minutes before slicing.

Anaheim Pepper and Pork Carnitas

These tender, citrusy pork carnitas get a subtle kick from roasted Anaheim peppers—perfect for taco night or meal prep with a twist!

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 2 Anaheim peppers, halved and seeded
• 1/4 cup fresh orange juice
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup chicken broth

Instructions:

1. Roast the peppers: Preheat broiler to high. Place Anaheim peppers skin-side up on a baking sheet and broil for 5–7 minutes until charred. Transfer to a bowl, cover with a towel, and let steam for 5 minutes. Peel skins and chop.
2. Season the pork: In a large bowl, combine pork, orange juice, lime juice, minced garlic, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
3. Sear and braise: Heat 2 tbsp oil in a Dutch oven over medium-high. Brown pork in batches, 3–4 minutes per side. Return all pork to pot, add 1/2 cup broth and roasted peppers. Cover and simmer on low for 2 hours until fork-tender.
4. Crisp the carnitas: Uncover, increase heat to medium, and cook for 10–15 minutes, stirring occasionally, until liquid evaporates and edges caramelize.

The roasted Anaheim peppers add a smoky-sweet depth that balances the bright citrus marinade—no need for extra hot sauce!

Tip: For extra-crispy bits, spread carnitas on a baking sheet and broil for 2–3 minutes before serving.

Anaheim Pepper and Goat Cheese Flatbread

This vibrant flatbread balances smoky Anaheim peppers with creamy goat cheese—a fuss-free weeknight dinner that feels gourmet.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 Anaheim peppers, thinly sliced
• 4 oz goat cheese, crumbled
• 1/4 cup olive oil, divided
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch oval. Transfer to a parchment-lined baking sheet.
2. Toss Anaheim peppers with 1 tbsp olive oil and 1/4 tsp salt. Spread evenly over dough, leaving a 1-inch border.
3. Drizzle remaining 3 tbsp olive oil over the flatbread, then sprinkle with goat cheese and smoked paprika.
4. Bake for 18–20 minutes until crust is golden and cheese softens. Remove from oven and immediately drizzle with honey.
5. Garnish with cilantro before slicing.

The honey’s sweetness cuts through the peppers’ mild heat, while the goat cheese adds tangy richness—no sauce needed!

Tip: For extra char, broil the flatbread for 1–2 minutes after baking.

Anaheim Pepper and Sweet Potato Casserole

This cozy casserole balances the mild heat of Anaheim peppers with the natural sweetness of roasted sweet potatoes—perfect for a comforting side dish that still has a little kick.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
• 2 Anaheim peppers, seeded and thinly sliced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes and Anaheim peppers with 1/4 cup olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the mixture in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring halfway, until sweet potatoes are tender and lightly caramelized.
3. Transfer the roasted veggies to a greased 8×8-inch baking dish. Sprinkle evenly with 1/2 cup Monterey Jack cheese.
4. Broil on high for 2–3 minutes until the cheese is bubbly and golden. Garnish with 2 tbsp chopped cilantro before serving.

The smoky-sweet pairing gets even better as the melted cheese ties everything together—just wait for the crispy edges! Tip: For extra heat, leave a few pepper seeds in the mix or swap in a diced jalapeño.

Anaheim Pepper and Turkey Chili

This hearty chili balances mild heat from Anaheim peppers with lean turkey for a cozy, protein-packed meal that’s ready in under an hour.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 yellow onion, diced
• 2 Anaheim peppers, seeded and diced
• 3 garlic cloves, minced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground turkey and cook, breaking it up, until browned (5–6 minutes).
2. Stir in diced onion, Anaheim peppers, and 3 minced garlic cloves. Sauté until softened (4–5 minutes).
3. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute until fragrant.
4. Pour in diced tomatoes, kidney beans, black beans, and 2 cups chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

The diced Anaheim peppers add a subtle sweetness that plays perfectly against the smoky spices—no need for extra heat unless you want it!

Tip: For a thicker chili, mash a few beans against the pot with a spoon before serving.

Anaheim Pepper and Rice Stuffed Bell Peppers

These stuffed bell peppers are a vibrant, slightly spicy twist on the classic, with tender Anaheim peppers and fluffy rice filling every bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white rice
• 2 Anaheim peppers, diced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced yellow onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced yellow onion and cook for 3 minutes until soft. Stir in minced garlic and diced Anaheim peppers, cooking for another 2 minutes.
3. Remove from heat and mix in cooked white rice, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Stuff the bell peppers with the rice mixture, then place them in the baking dish. Pour 1/2 cup tomato sauce over the peppers and sprinkle with Monterey Jack cheese.
5. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly.

The subtle heat from the Anaheim peppers balances perfectly with the creamy cheese—no extra spice required!

Tip: For extra smokiness, char the Anaheim peppers on a gas burner before dicing.

Anaheim Pepper and Garlic Butter Shrimp

Sweet Anaheim peppers and garlic butter come together in this quick shrimp dish that’s packed with flavor—perfect for weeknights when you want something special without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 Anaheim peppers, thinly sliced
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until just pink. Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add Anaheim peppers and cook for 3–4 minutes until slightly softened.
3. Stir in minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 30 seconds until fragrant.
4. Return shrimp to the skillet, tossing to coat in the garlic butter. Cook for another 1–2 minutes until shrimp are fully opaque.
5. Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp parsley.

The mild heat from the Anaheim peppers and the rich garlic butter make this dish feel indulgent, yet it comes together in under 15 minutes—ideal for impromptu dinners.

Tip: Serve with crusty bread to soak up every last drop of that garlic butter sauce!

Anaheim Pepper and Black Bean Dip

This smoky, slightly spicy dip is a crowd-pleaser—perfect for game day or a cozy night in with tortilla chips.

Ingredients:

• 2 large Anaheim peppers, roasted and chopped
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese (optional)

Instructions:

1. Preheat oven to 450°F. Place Anaheim peppers on a baking sheet and roast for 15 minutes, turning once, until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel, seed, and chop.
2. In a food processor, combine black beans, sour cream, mayonnaise, lime juice, cumin, smoked paprika, and salt. Pulse until mostly smooth but slightly chunky.
3. Fold in roasted Anaheim peppers and cilantro. Transfer to a serving bowl and top with cotija cheese if using.

The charred peppers add a subtle smokiness that pairs perfectly with the creamy beans—no one will guess how easy it is to make!

Tip: For extra heat, leave some of the pepper seeds in the mix.

Conclusion

With these 18 Spicy Anaheim Pepper Recipes, you’re all set to add bold, smoky heat to your meals! Whether you’re grilling, roasting, or stuffing, there’s something here for every home cook. Give these recipes a try, then let us know your favorites in the comments. Loved this roundup? Share the flavor—pin it on Pinterest for others to enjoy! Happy cooking!