
Anaheim peppers stuffed with shredded chicken, corn, black beans, salsa and melty cheeses for a quick, family-friendly southwest weeknight dinner.

This dish started as a quick cleanup-the-fridge idea and turned into a favorite dinner that I now make whenever I have a rotisserie chicken on hand. Southwest Anaheim Stuffed Peppers are bright, smoky, and satisfying — a perfect bridge between Tex-Mex comfort and weeknight practicality. I first discovered this combination late one summer when sweet corn was at the peak of sweetness and I wanted to use up leftover chicken without turning on every burner. The peppers soften just enough in the oven to cradle a creamy, tangy filling; the melted cheddar on top gives a golden finish that makes people gather around the table.
What I love most about these stuffed peppers is the contrast of textures and flavors: the tender pepper, creamy spiced filling with a little bite from the salsa, kernels of corn that pop, and black beans that add a pleasant, earthy chew. They reheat beautifully, travel well for potlucks, and they’re easy to double if you’re feeding a crowd. When I made them for a neighborhood potluck, even the guests who said they rarely eat peppers asked for the recipe — that’s when I knew this combination truly works.
In my experience, the combination of rotisserie chicken and cream cheese is a shortcut that still tastes homemade; the cream cheese binds everything and gives the filling a luxurious mouthfeel without long simmering. Family members often top theirs with extra cilantro and a dollop of sour cream to cool the heat — small touches that make it feel special even on a Tuesday.
One of my favorite things about this dish is how approachable it is: teenagers can assemble the filling and adults can focus on the salad or sides. When I first made these for a family gathering, my aunt asked for the recipe and immediately substituted leftover turkey the next week — a simple swap that kept the crowd happy.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best reheating results, place peppers in a single layer in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 10–15 minutes until heated through. If microwaving, cover loosely and heat in 60-second intervals to avoid overheating the cream cheese. For freezing, bake as directed, cool completely, then wrap each pepper in plastic wrap and place in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to maintain texture.
If you don't have rotisserie chicken, use 2 cups cooked shredded turkey, leftover grilled chicken breast, or 2 cups cooked ground turkey (brown with taco seasoning). For dairy-free options, swap cream cheese for a dairy-free cream cheese alternative and use a dairy-free shredded cheddar. Swap canned black beans for pinto or kidney beans; if using fresh corn, roast or grill it first for added char. Reduce sodium by choosing low-sodium salsa and rinsing canned beans thoroughly.
Serve the peppers with lime wedges, extra salsa, or warm flour or corn tortillas for wrapping. A crisp cabbage slaw or a simple mixed-green salad with a lime-cilantro vinaigrette pairs nicely to cut through the richness. For heartier meals, serve alongside cilantro-lime rice or quinoa. Garnish ideas include sliced green onions, pickled jalapeños for heat, or a scattering of crumbled cotija for an authentic finish.
Anaheim peppers come from New Mexico and California and are a staple in Southwestern and Mexican-American cooking. Stuffed peppers have long been a practical way to combine protein, grains or beans, and vegetables into a single vessel — a technique found in many cultures. This version leans on Tex-Mex influences with taco seasoning, salsa, and cheddar, blending traditional produce with American convenience ingredients like rotisserie chicken.
In summer, use fresh grilled corn and a bright tomatillo salsa to amplify freshness; in winter, substitute frozen corn and a jarred roasted tomato salsa. For holiday gatherings, swap the cheddar for a smoky pepper jack and add roasted poblano pieces to the filling for depth. Add chopped roasted red peppers and a pinch of smoked paprika in fall for an earthier profile that pairs well with roasted root vegetables.
Prepare the filling up to 2 days in advance and keep refrigerated. When ready to serve, fill peppers and bake as directed — this saves about 15 minutes on the day of serving. For freezer meal prep, fill and freeze uncooked peppers on a baking sheet, then transfer to a freezer-safe container; bake from frozen, adding 10–15 minutes to baking time and covering loosely with foil for the first part of cooking to allow filling to heat through without over-browning the exterior.
These Southwest Anaheim Stuffed Peppers are a simple, flavorful way to bring color and substance to the table. They’re forgiving, customizable, and have become a household staple for busy nights and casual get-togethers alike. Try them once and I bet they’ll become part of your regular rotation.
Warm the cream cheese slightly so it incorporates smoothly into the filling — room temperature works best.
Press the filling gently into each pepper half so there are no air pockets; this helps even heating and a cleaner presentation.
If peppers vary in size, place larger ones on the outside of the baking dish where heat distribution differs.
This nourishing southwest anaheim stuffed peppers recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Southwest Anaheim Stuffed Peppers recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. Halve peppers lengthwise, remove seeds and membrane, and arrange cut-side up in an oven-safe skillet or baking dish.
In a medium bowl, mix 2 cups shredded chicken, 1 cup corn, 1 cup black beans (drained and rinsed), 1 cup salsa, 2 tbsp taco seasoning, and 6 oz room-temperature cream cheese until evenly combined.
Spoon mixture into each pepper half, pressing gently. Arrange peppers snugly and sprinkle 1 cup shredded cheddar over the tops.
Bake at 375°F for 18–22 minutes until peppers are tender and cheese is melted and bubbly; broil 1–2 minutes if desired for browning.
Let rest 3 minutes, then top with chopped cilantro and a dollop of sour cream. Serve hot with lime wedges or warm tortillas.
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This recipe looks amazing! Can't wait to try it.
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