Stuffed Hatch Peppers: A Flavorful and Beginner-Friendly Recipe
🌶️🔥 Stuffed Hatch Peppers are bursting with bold Southwestern flavor! Roasted Hatch chiles are filled with a savory, cheesy, and perfectly spiced mixture, creating a dish that’s smoky, hearty, and absolutely irresistible. Whether baked or grilled, these peppers are a must-try for spice lovers! 🧀🍽️✨
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 8 mild Hatch peppers
- 1 tablespoon olive oil
- 1 pound lean ground chicken or turkey
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cinnamon
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa
- 1 can (4 ounces) green chiles
- Salt and pepper, to taste
- 1 cup Monterey Jack cheese, shredded
- Fresh cilantro for garnish (optional)
Instructions
Step 1: Roast and Prepare the Peppers
Preheat the broiler. Arrange the Hatch peppers on a baking sheet and place them under the broiler. Roast for about five minutes on each side, or until the skin is blistered and slightly charred. This process enhances the peppers’ smoky flavor and makes them easier to peel.
Once roasted, transfer the peppers to a bowl and cover with a lid or plastic wrap. Let them steam for about 15 minutes. This step helps loosen the skin, making it easier to remove. After steaming, gently peel off the skin.
Using a sharp knife, make a lengthwise slit down the center of each pepper and remove the seeds. Be careful not to tear the peppers, as they will be used to hold the filling. Arrange the prepared peppers in a casserole dish.
Step 2: Prepare the Filling
Preheat the oven to 350°F.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and ground turkey or chicken. Cook, breaking up the meat with a spatula, until it is fully cooked and the onion is soft and translucent.
Stir in the minced garlic, chili powder, cumin, oregano, and cinnamon. Let the spices cook for about 30 seconds until fragrant. This step enhances the depth of flavor in the filling.
Add the black beans, frozen corn, salsa, and canned green chiles. Stir to combine and let the mixture simmer for a few minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
Step 3: Assemble the Stuffed Peppers
Using a small spoon, carefully fill each roasted Hatch pepper with the turkey mixture. Be sure to pack the filling in gently so that the peppers hold their shape.
Sprinkle the shredded Monterey Jack cheese evenly over the stuffed peppers. The cheese will melt beautifully in the oven, creating a creamy and slightly crispy topping.
Step 4: Bake and Serve
Place the casserole dish in the preheated oven and bake for 15 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let the peppers cool slightly before serving. Garnish with fresh cilantro for a burst of color and flavor, if desired.
Notes
How to Handle Hatch Peppers
If you are new to cooking with Hatch peppers, roasting and peeling them may seem challenging at first. The key is to allow them to steam after roasting, which makes removing the skin much easier. If some skin remains, do not worry—it is edible and will not affect the dish’s overall taste.
Cooking the Filling Efficiently
To save time, chop the onion and garlic before you begin cooking. While the meat is browning, measure out the spices and other ingredients so they are ready to go. This streamlined approach keeps the process smooth and stress-free.
Adjusting the Spice Level
Hatch peppers can range from mild to spicy. If you prefer a milder dish, be sure to select mild Hatch peppers and use a mild salsa. For extra heat, add a pinch of cayenne pepper to the filling or top the finished dish with sliced jalapeños.
How to Tell When the Peppers Are Ready
The cheese should be fully melted and slightly golden in spots when the peppers are done baking. The filling should be heated through, and the peppers should be tender but still hold their shape.