I love making stuffed peppers because they are so delicious and so filling. This recipe uses the hatch green chile pepper which is seasonal. You can typically find them at the grocery store in August.

This recipe can easily be made vegetarian and/or vegan if you change the type of broth you are using and omit the cheese. On the flip slide, you could add ground beef or chicken to the rice to make it a little more filling. Overall, it’s a great recipe regardless of how you make it. Cheers!

Stuffed Peppers with Hatch Green Chiles

Print Recipe

Prep Time 20

Cook Time 1

Servings: 6 people

Course: Main Course

Ingredients Method

Ingredients

18 hatch green chile peppers (3 per person)
1½ cups long grain rice (not instant)
1 can beef broth and enough water to make 3 cups total liquid
2 T olive oil
1 tsp cumin
1 tsp chili powder
1½ tsp salt
½ tsp pepper
1 can sweet corn, drained
1 can Rotel, drained
1 can diced black olives, drained
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
½ cup thinly sliced green onions
queso fresco
lime wedges

Method

Make the Festive Mexican Rice according the directions listed in this post.
Once your rice is close to being done, you can start roasting your hatch green chiles.

Roasting the Hatch Chiles

You can either do this on the stovetop or in the oven. You could even roast them on the grill if you would like.
For this recipe, I roasted the hatch green chiles in a pan on the stovetop. Place the burner on a medium-high heat and roast each green chile for about 3-4 minutes per side.
The hatch green chiles should start to change color to a darker green and you should start to see some darker burn marks.
You'll know they are done when they have softened up and when the color has completely changed to that darker/duller green.

Plating

Slice your roasted chiles down the middle on one side to create an opening for the stuffing.
Remove the seeds from the hatch green chiles.
Stuff each pepper with the Festive Mexican Rice.
Top each pepper with queso fresco and serve with a lime wedge.