We love Stuffed Peppers…but some peppers that we want to stuff just don’t come in a shape or size that makes theme say to stuff. Hatch Chiles are long and thin, so they fall into this particular category…so we thought back to our Baked Jalapeño Poppers, Crab Dip Stuffed Roasted Jalapeños, and Sausage Stuffed Sweet Peppers and remembered that we can bisect them and stuff each half! Not only does this make the stuffing process easier…it increases the amount of filling you can get into each pepper! Wins all around!
We served our peppers with Homemade Refried Beans (topped with melted Pepperjack). We think this would also pair very well with Fiesta Corn Salad.
Time: 60 Minutes
Ingredients:
- Chorizo. OR make your own seasoned pork with:
- Ground Pork
- Salt
- Smoked Paprika
- Ground Cumin
- Habanero powder, cayenne powder, or red pepper flakes
- Dried Cilantro
- Minced red onion
- Hatch Chiles
- Optional Toppings: We used Hatch Chile Salsa, but Roasted Salsa or Shredded Cheese would also be great.
Method:
- Preheat your oven to 375 degrees F, and line a baking sheet with foil. Give the foil a quick oil spray.
- Cut the tops off your peppers, and then slice each in half longways, and arrange on your baking sheet.
- If making your own seasoned meat, combine all of the ingredients noted above in a bowl, and mash together to fully incorporate. If using raw chorizo, uncase it, and crumble it up.
- Use a spoon to scoop your meat into your peppers until each is stuffed.
- Transfer your baking sheet to the oven, and roast for 35-40 minutes until your meat reaches an internal cooked temperature of 165 degrees F, and your peppers have softened. If melting cheese on top, add your shredded cheese towards the end of your baking time.
- Remove from the oven, plate, devour, and enjoy!
