Culinary Guides

Mild, long Anaheim peppers are made for stuffing. Here they cradle a Mexican-spiced ground beef and cheddar filling with just a hint of heat, quick enough for a weeknight but good enough to set out at a party. Finish them with fresh cilantro and a squeeze of lime.

Ingredients

• 4 Anaheim peppers, halved lengthwise, cored, and seeded
• 1 tablespoon olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 pound lean ground beef
• 1/2 cup chunky salsa (mild)
• 2 tablespoons chili powder (mild)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cheddar cheese, grated
• Cilantro or parsley, chopped, for garnish
• Lime wedges, for serving

Directions

1. Heat the oven to 400F (200C) and line a rimmed baking sheet with parchment or grease it lightly. Arrange the Anaheim halves cut side up.
2. Heat the olive oil in a skillet over medium high heat and cook the onion and garlic, stirring, until softened and translucent, about 5 minutes.
3. Add the ground beef and cook, breaking it up, until browned and no longer pink.
4. Stir in the salsa, chili powder, cumin, salt, and pepper, and cook another 2 to 3 minutes to blend the flavors.
5. Spoon the beef mixture into the pepper halves, dividing it evenly, then top with the grated cheddar.
6. Bake 20 to 25 minutes, until the peppers are soft and the cheese is melted and bubbly.
7. Cool slightly, garnish with cilantro or parsley, and serve with lime wedges.

Reach for a hotter salsa or a handful of chopped jalapenos if you want more kick, or swap the beef for black beans and corn to make it vegetarian. They can also be assembled ahead and baked straight from the fridge with a few extra minutes.

Grower's tip: Anaheim peppers are mild and forgiving, which makes them one of the easiest chiles to grow. Pick the long green pods for stuffing, or leave a few on the plant to ripen deep red and sweeter. One healthy plant will keep handing you pods well into fall.

This dish practically grows itself. Sow a few Anaheim pepper plants for the shells, grow some onions for the filling, and keep cilantro nearby to finish each plate.