A popular ingredient in Mexican and Southwestern cuisine, Anaheim peppers or green chilies have a mild flavor and are named after the city in California where they were first grown commercially. Similar to poblano peppers, Anaheim peppers are great for cooking and stuffing with cheese and protein.
Anaheim peppers should be firm, smooth-skinned and have solid light green coloring. A chili pepper with “dry lines” is an edible, more mature pepper, and quite likely spicier than those peppers without the lines.
- High in Vitamins A&C
- High in Potassium
- Good source of Iron