Stuffed Hatch Chile Peppers using New Mexico Hatch Chile Infused Olive Oil Blend

Sweet corn, creamy cheese, tender rice, and roasted Hatch chiles make this bake feel bold and satisfying from the first bite. New Mexico Hatch Chile Infused Olive Oil Blend layers Hatch chile, garlic, onion, and smoked paprika into the filling so the flavor stays lively, savory, and unmistakably Southwest. It’s the kind of dish that works beautifully for weeknight dinner, potluck tables, or a casual family supper, and it’s worth making again and again.

Garden Infuzions

Stuffed Hatch Chile Peppers using New Mexico Hatch Chile Infused Olive Oil Blend

Roasted Hatch chiles are filled with a savory, cheesy, and gently smoky stuffing, then finished with New Mexico Hatch Chile Infused Olive Oil Blend for a bright Southwest flavor that feels right at home for dinner or entertaining.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 stuffed pepper halves

Course: Appetizers, Dinner, Side Dish

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 large Hatch chile peppers
• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 cup cooked white rice
• 1 cup canned black beans drained and rinsed
• 1 cup corn kernels
• 1 1/2 cups shredded Monterey Jack cheese divided
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons breadcrumbs

Equipment

• 1 Sheet pan or baking dish Large enough to hold the stuffed peppers in a single layer
• 1 Skillet For sautéing the onion and garlic
• 1 Mixing bowl For combining the filling
• 1 Tongs Helpful for handling the roasted chiles
• 1 Spoon For stuffing the peppers

Method

 

Instructions

1. 1. Preheat the oven to 400°F and lightly oil a baking dish.
2. 2. Roast the Hatch chiles under the broiler or over an open flame until the skins blister and char, then place them in a covered bowl for 10 minutes.
3. 3. Peel away the skins, slit each chile lengthwise, and remove the seeds while keeping the peppers intact.
4. 4. Heat the olive oil in a skillet over medium heat, then sauté the onion until softened. Add the garlic and cook for 30 seconds.
5. 5. Stir in the cooked rice, black beans, corn, 1 cup of the Monterey Jack, queso fresco, sour cream, New Mexico Hatch Chile Infused Olive Oil Blend, salt, black pepper, cumin, smoked paprika, and cilantro until well combined.
6. 6. Spoon the filling into each chile half and arrange them in the prepared baking dish.
7. 7. Sprinkle the remaining Monterey Jack and the breadcrumbs over the top.
8. 8. Bake for 20 to 25 minutes, until the peppers are tender and the cheese is melted and lightly browned.
9. 9. Let the peppers rest for 5 minutes before serving so the filling settles neatly.

Notes

Roasting the chiles before stuffing gives the finished dish a sweeter, deeper flavor and a softer texture. If your chiles are especially large, use extra filling or serve the leftovers alongside the peppers. For cleaner filling, let the rice cool slightly before mixing everything together.

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Recipe Tips

Char the chiles lightly if you want deeper flavor, then peel them carefully so they hold their shape for stuffing. If the filling seems loose, add a little more rice or breadcrumbs until it mounds neatly inside the peppers.

Serving Suggestions

Serve these stuffed peppers with a crisp salad, warm tortillas, or a spoonful of salsa verde. They also make a great side dish next to grilled meats, beans, or a simple tomato rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven until warmed through so the peppers stay tender and the filling stays creamy.

Variations

For a meatier version, add cooked ground turkey or beef to the filling. For a lighter twist, swap the rice for quinoa, or use pepper jack in place of Monterey Jack for extra richness.

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