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Stuffed Peppers with Hatch Green Chiles

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Servings 6 people

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

Instructions
 

  • 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.