Recipes › Mild Chilli › Stuffed Mild Chillies with Cheese
Stuffed Mild Chillies with Cheese
Whole mild chillies (think Anaheim or Cubanelle) stuffed with a seasoned cheese filling and baked until tender and melty. They have just enough heat to be interesting and enough sweetness to be crowd-pleasing — the perfect entry point for anyone who finds jalapeños too intense. A great appetizer or side dish.
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Ingredients
- 6 large mild chillies (Anaheim or Cubanelle), halved lengthwise, seeds removed
- 4 oz cream cheese, softened
- ¾ cup sharp cheddar cheese, shredded
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- ½ tsp smoked paprika
- ¼ tsp salt
- 1 tbsp olive oil
Contains: milk.
Method
- Preheat oven to 400°F. Brush chilli halves lightly with olive oil and arrange cut-side up on a baking sheet.About 5 min
- Mix cream cheese, half the cheddar, garlic, scallions, smoked paprika, and salt until smooth.About 3 min
- Spoon filling into each chilli half. Sprinkle remaining cheddar over the top.About 5 min
- Bake for 20–25 minutes until chillies are tender and cheese is melted and golden-spotted. Serve warm.About 25 min
Tips
- Anaheim chillies are the most widely available mild variety — they have a gentle, almost sweet heat.
- Don't overfill — leave a little room for the filling to bubble and expand.
- Broil for 2 minutes at the end if you want a more blistered, charred cheese topping.
Ring the changes
- Add a teaspoon of salsa or chipotle paste to the filling for more depth.
- Mix in crumbled cooked chorizo for a meaty variation.
Keeping it
Refrigerate for up to 2 days. Reheat at 375°F for 10 minutes.
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