Roasted Anaheim peppers

Contributed by Nora Emon, MD

Roasted Anaheim peppers

I came upon this simple recipe while traveling this summer. I was in Bosnia visiting a friend of mine. The produce there is quite abundant and the countryside verdant.

She knows I eat a mostly vegetarian diet, so she bought a bunch of "paprika" which I think is our equivalent of Anaheim peppers but not as spicy. She roasted them for me this way and I have been enjoying them ever since.

She knew I liked cheese so added it on top, but this can be enjoyed without cheese also.

Servings: 2


  • 4 large or 8 smaller Anaheim peppers (larger ones are less spicy)
  • 2 teaspoons olive oil
  • Shredded cheddar or mozzarella cheese (optional)
  • 1/8 teaspoon salt


  1. Lay the peppers in a roasting pan and lightly drizzle or spray with oil.
  2. Roast at 400 degrees for 12 to 15 minutes until skin starts to turn brown in spots.
  3. Sprinkle with shredded cheese, if using, and roast for another 2 minutes.
  4. Add salt to taste and serve as a side vegetable.

Nutrition information (per serving)

  • Calories: 80
  • Total fat: 5 g
  • Saturated fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 150 mg
  • Total carbohydrate: 9 g
  • Dietary fiber: 1 g
  • Total sugars: 5 g
  • Protein: 2 g

If adding 1/4 cup of shredded cheddar cheese:

  • Calories: 130
  • Total fat: 10 g
  • Saturated fat: 3.5 g
  • Cholesterol: 15 mg
  • Sodium: 240 mg
  • Total carbohydrate: 9 g
  • Dietary fiber: 1 g
  • Sugars: 5 g
  • Protein: 5 g