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Stuffed Peppers with Hatch Green Chiles

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
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
 

  1. Make the Festive Mexican Rice according the directions listed in this post.
  2. Once your rice is close to being done, you can start roasting your hatch green chiles.
Roasting the Hatch Chiles
  1. You can either do this on the stovetop or in the oven. You could even roast them on the grill if you would like.
  2. 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.
  3. The hatch green chiles should start to change color to a darker green and you should start to see some darker burn marks.
  4. You'll know they are done when they have softened up and when the color has completely changed to that darker/duller green.
Plating
  1. Slice your roasted chiles down the middle on one side to create an opening for the stuffing.
  2. Remove the seeds from the hatch green chiles.
  3. Stuff each pepper with the Festive Mexican Rice.
  4. Top each pepper with queso fresco and serve with a lime wedge.