Sturdy, thick-walled green chiles can be a more flavorful alternative to stuffed bell peppers. Swap ground beef with ground turkey, pork, chicken, or chopped veggies and grains for a vegetarian version. And of course, when Hatch chiles are no longer in season, you can use bell peppers or, if you want to retain some heat, poblanos. Serve as a party starter or with rice and beans for a complete meal.

Print Recipe

Stuffed Green Chiles

Ingredients

  • 4 large Hatch chiles
  • 1/2 cup Greek yogurt
  • 1 lime, juiced
  • 1 tablespoon cilantro, chopped and divided
  • 2 tablespoons olive oil
  • 1 onion, red or yellow, diced
  • 1/2 pound ground beef
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cherry tomatoes, quartered
  • 1 cup Monterey Jack or Oaxaca cheese, grated

Instructions

  • Preheat broiler for 10 minutes and place rack 5 inches from heat source. Prep all ingredients before getting started, as you will need to work quickly once chiles are ready for stuffing.
  • In a large bowl, mix yogurt, lime juice, and 1/2 tablespoon cilantro until combined. Set aside in the refrigerator until ready to use.
  • Place chiles on a baking sheet and broil for about 3–5 minutes on each side, until charred but still firm. 
  • Remove from oven and immediately place in a bowl; cover to steam and let sit for about 15 minutes. Remove skin and split each chile down the center, creating a seam (don’t cut all the way through). Remove seeds, and keep the stem intact. Place chiles in a small casserole dish.
  • While chiles are steaming, heat oil in large skillet over medium-high heat and add diced onion. Once softened, add ground beef and spices. Once the meat is cooked through, add corn and tomatoes. Stir to combine, and remove from heat.
  • Using a spoon, stuff the meat mixture into the prepared chiles. Top with cheese and broil for a few minutes, until the cheese starts to bubble and brown.
  • Drizzle the yogurt-lime mixture over chiles, top with the remaining fresh cilantro, and serve.

Notes

Leftover stuffed chiles will last up to 3 days in the refrigerator in a sealed container. Warm them in the oven to serve again.
*Sourcing note: La Montañita Food Co-op carries green chiles when in season at all their locations.