Maple Planked Stuffed Anaheim Peppers with Chimichurri Sauce

Maple Planked Stuffed Anaheim Peppers with Chimichurri Sauce

Serves – 4                    Total Time – 45 minutes

This recipe is easy to make, delicious and looks fantastic. The chimichurri adds a fresh, bright element that really elevates the dish.

Tip – De-seed the jalapeño for a milder sauce, or leave them in if you prefer some heat.


For the Peppers:

  • Maple Grilling Planks
  • 4 Anaheim Peppers
  • 8 oz. Cotija Cheese, crumbled
  • ¾ cup Panko Breadcrumbs
  • 4 Tbsp. Green Onion, thinly sliced
  • 2 Tbsp. Yellow Bell Pepper, finely diced
  • 1 Lime, zested (save the juice for the sauce)
  • 2 Tbsp. Garlic, minced

For the Chimichurri:

  • 1 cup fresh Cilantro
  • 1 cup fresh Parsley
  • 1 Lime, juiced (save the zest for the peppers)
  • 1 small Garlic Clove
  • 1 Jalapeño
  • ¾ cup Olive Oil
  • Pinch Salt


  1. Preheat the grill to 425°F and soak the planks in hot water for at least 15 minutes.
  2. Cut the peppers in half lengthwise, and remove the pith and seeds.
  3. In a mixing bowl, combine the cheese, breadcrumbs, green onion, bell pepper, lime zest, and garlic.
  4. Spoon an equal amount of filling into each pepper half and set them on the planks.
  5. Place the planks on the grill and close the lid.
  6. Cook for 15 minutes or until the breadcrumbs look toasted and the peppers have softened a little.
  7. While the peppers cook prepare the sauce: place all ingredients except the olive oil in a food processor and pulse to chop.
  8. Slowly add the oil until a thick sauce has formed.
  9. Remove the peppers from the grill, drizzle with plenty of chimichurri or serve alongside as a dip.

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