Spicy Cream Cheese Stuffed Anaheim Peppers (Keto Chile Rellenos)

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2.Using a sharp knife, carefully cut a slit lengthwise down each Anaheim pepper, being careful not to cut all the way through. Gently remove the seeds and membranes, keeping the peppers intact. Set aside.

3.In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, green onions, minced jalapeño, garlic, smoked paprika, cumin, salt, black pepper, crushed red pepper flakes (if using), and chopped cilantro. Mix thoroughly until smooth and well combined.

4.Using a small spoon, carefully fill each Anaheim pepper with the spicy cream cheese mixture, pressing the filling in gently. Do not overfill; the peppers should close around the filling.

5.Arrange the stuffed peppers on the prepared baking sheet. Brush the outsides lightly with olive oil to encourage even roasting and browning.

6.Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is bubbling and lightly golden on top. For a deeper char, broil for an additional 2-3 minutes at the end, watching closely.

7.Remove from the oven and let cool for 5 minutes. Garnish with extra chopped cilantro. Serve warm with sour cream and lime wedges on the side, if desired.