Vegetarian Stuffed Anaheim Peppers
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Anaheim peppers stuffed with refried beans, fresh corn, garlic, onions, and cheese. Baked until soft and tender, then topped with lime smashed avocado for a flavorful meal.
  • 2 Anaheim peppers, sliced and seeded
  • ⅓ c refried beans*
  • 1 ear corn, kernels removed
  • ¼ yellow onion, diced
  • 2 cloves garlic, minced
  • ½ t olive oil
  • ¼ t salt, ⅛ t ground black pepper
  • ¼ c shredded cheese (optional)
  • ½ avocado
  • juice of one lime
  • pinch of salt
  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil to medium heat in a sauté pan, add the onion and cook 2-3 minutes until just soft. Add the garlic and corn, cooking until the corn is soft, about 5 minutes.
  3. Add 2T of refried beans to each half of Anaheim pepper, spread to fill the peppers. Add the corn and onion mixture to each pepper and spread evenly. Place the peppers on a sheet pan and bake until the peppers are soft, about 30 minutes. If you are using cheese, remove the peppers about 5 minutes before they're finished and top with cheese to allow it to melt.
  4. While the peppers cook, mash the avocado with the lime juice and salt.
  5. Serve the peppers warm from the oven topped with the smashed avocado.
*For the refried beans, I like to make them from scratch from the recipe mentioned in the text above or you can buy them. I like both the pinto and black refried beans from Trader Joe's.

This recipe was made to serve two but can easily be doubled as needed.
Recipe by The Mexitalian at