Stuffed Anaheim Peppers

So I have to preface this cooking experience with an extreme caution. I'm not really a spicy food lover, but I like moderate to medium spiciness at times. Because of this, I've never handled hot peppers, leading to some troubling experiences to say the least. . .

First of all, when cutting the peppers, it releases some of the oil into the air, so be prepared for some moderate coughing. You may want to run the peppers under water while working with them to help keep it out of the air. Next, when working with hot peppers, especially jalapenos, WEAR GLOVES. The oil from these peppers gets EVERYWHERE, even if you don't realize it. I touched only a corner of my face, and 5 minutes later, my ENTIRE face was burning like the fiery gates of HELL. I went through a series of flushing my face in the sink, smearing it with sour cream, pouring milk on it, and slathering it with vegetable oil. It took around 10 minutes for it to start to die down, and after that, I was terrified to touch anything else in the near vicinity. . .

That being said, the Anaheim peppers themselves are not terribly spicy, so as long as you cautiously cut them up, you will not have any of the terrible experiences I did. Perhaps I made a beginner's mistake, but no one ever told me. You have been warned.

Stuffed Peppers:

1 Large Can Diced Petite Tomatoes
Your Choice of Meat (I used 2 large, halved, chicken breasts, but a shoulder of pork is a good choice as well)
1 Small Can Green Chiles
1 Small Can Diced Jalapenos
1 C Chicken Broth

3-4 Anaheim Peppers
Shredded Cheddar

-Add first group of ingredients to a large stockpot, cover, and stir occasionally.
-Allow most water to boil off, then remove the chicken/pork and separate using two forks. When the meat is mostly broken up, add back to the stockpot and cook until the rest of the water cooks off.
-This entire process should take ~1 hour.
-Slice Anaheim peppers in half long ways. Remove all seeds and dividers (these are spicy too!), and microwave the peppers for 1-2 minutes.
-Spoon shredded meat into the peppers and pile it on! Add shredded cheese.
-Bake @ 350º for 20 minutes or until the cheese is melted and golden.



Jalapeno Poppers:

Jalapenos
Cream Cheese
Milk
Flour
Breadcrumbs
Oil

-Cut tops off of jalapenos and remove all seeds and other inside parts.
-Stuff with cream cheese.
-Dip entire pepper in milk and roll in flour.
-Allow to rest and dry for a couple minutes, then dip in milk again, and roll in breadcrumbs.
-Wait a few more minutes and dip again in milk and then roll in breadcrumbs again.
-Cook in hot oil for 2 minutes on each side or until jalapenos are golden.

P.S. Thanks for the great recipe, Mom!