Turkey Stuffed Anaheim Pepper Casserole

My daughter asked me to make Stuffed Peppers for dinner this week so I decided to switch it up a bit and make this Turkey Stuffed Anaheim Pepper Casserole!

After making the “family style” loco moco in Hawaii; a “family style” stuffed pepper dish sounded easy and fun! I love family meals that you end up with left overs for school lunches and quick on the go heat up meals with our busy schedule.

Using a 9 x 13 baking dish; I was able to slice the peppers in half lengthwise and have twice as many peppers to use in the casserole. This allowed for a much better meat to pepper ratio; resulting in each bite being more flavorful! Who doesn’t like it when something so simple makes a dish taste that much better?!?

I used Anaheim peppers in this casserole to see if it would give a little more “kick”; however, I didn’t really notice any difference in the temperature of the peppers. They were so mild that my oldest son; who normally does not care for peppers, ate 4 of them! He preferred the peppers with the mexican blend of cheese on top vs the daiya dairy free cheese topping.

I made two versions of this casserole for my family; dairy free and not dairy free! The only difference was the cheese used for the topping. Once used the remaining cup of Daiya dairy free jalapeño havarti style cheese to top. The other used a grated Mexican blend of cheeses on top; which I would use on nachos, enchiladas and other traditional Mexican dishes.

My husband thought this recipe could easily be turned into chile relleno with a little egg batter being added to the peppers! He LOVES chili relleno, so I took that as a compliment to the flavor of these stuffed peppers. Definitely not as healthy as this casserole, but something to look at for another traditional Mexican dinner night!