Spicy Stuffed Hatch Chile Peppers

Stuffed Hatch Chile Peppers

This recipe is such a nice change from your typical stuffed bell peppers. Hatch chiles have a deeper, more assertive taste, and they cook beautifully on the grill.

You can shift this recipe in a few directions pretty easily, too. Swap the ground beef for chorizo, ground pork, or shredded chicken. Use pepper jack for more heat or toss in some cotija if you like it a little tangy. You can even make the filling ahead, stuff the peppers later, and keep dinner moving without much last-minute prep.

Why You'll Love This Dish

• Big Flavor In A Simple Format - The beef, salsa, cheese, and Hatch chiles make every bite taste full and well-seasoned.
• Great For Grilling Season - These cook beautifully outside and fit right into a backyard dinner lineup.
• Easy To Prep Ahead - Cook the rice and beef early, then stuff and grill when you're ready.
• A Smart Leftover Recipe - Extra Mexican rice works perfectly here and cuts down on prep.
• Crowd-Friendly With A Little Heat - People who like stuffed peppers, fajita flavors, or grilled chiles will be into this one.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Hatch Chili Peppers - These are the star of the recipe, with a smoky heat and a deep chile flavor that stands out more than your standard green peppers.
• Ground Beef - Ground beef makes the filling hearty and savory. An 85/15 blend works best since it stays flavorful without leaving too much grease behind. Drain excess before mixing in the rest of the ingredients.
• Hatch Green Salsa - This adds moisture, acidity, and more chile flavor. A roasted green salsa works especially well here. Green enchilada sauce can fill in if that's what you have.
• Mexican Rub - This gives the beef a fast seasoning boost. A taco-style blend with chili powder, cumin, garlic, and salt is a good stand-in. This rub is a great option, and my OWYD Spicy Pork Rub would work really well, too!
• Prepared Mexican Rice - Rice stretches the filling and helps it stay tender and cohesive. Leftover rice is perfect, and Spanish rice works just as well. I like my Easy Mexican Rice recipe for this!
• Shredded Mexican Cheese - Cheese melts into the filling and keeps it rich. Monterey Jack, cheddar, Oaxaca, or pepper jack all fit nicely.

Blackstone Mexican Chicken Pizzas

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Cook The Rice - Prepare the Mexican rice if needed, then set it aside to cool slightly.
2. Brown The Beef - Cook the ground beef in a skillet, drain the grease, then stir in the salsa and Mexican rub.
3. Mix The Filling - Combine the rice, seasoned beef, and shredded cheese in a bowl until evenly mixed.
4. Prep And Stuff The Peppers - Cut the tops off the Hatch chiles, remove the seeds and membranes, then fill each one with the beef and rice mixture.
5. Grill Until Tender - Place the peppers on a parchment-lined baking sheet, grill at 375°F for 25 to 30 minutes, then rest a few minutes before serving.

I cooked these right on the grill grates here, but you're risking a mess if you do for the sake of some pretty grill marks, so choose your own adventure.

Try stuffing with Mexican Fried Rice!

Recipe FAQ

Grilled Mexican Street Corn

More Stuffed Pepper Recipes

• Traeger Stuffed Peppers
• Buffalo Chicken Jalapeño Poppers
• Spicy Chorizo Jalapeño Poppers
• Smoked Cheesesteak Jalapeño Poppers
• Smoked Beef Bacon Jalapeno Poppers
• Smoked Hog-Stuffed Jalapeño Poppers
• Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers
• Traeger Jalapeno Poppers

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