Hatch Chile & Cheesy Beef Stuffed Bell Peppers – I am New Mexico

Hatch Chile & Cheesy Beef Stuffed Bell Peppers

READY IN: 50mins SERVES: 3


  • 6 large bell peppers (yellow, red, or green)
  • 1 cup Hatch Green Chile
  • 1 lb 70-80% lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup colby jack cheese (shredded)
  • 1⁄2 cup onion, Chopped
  • 2 cups tomatoes, diced
  • 1⁄2 cup long grain rice (cooked)
  • 1 cup beef broth or bullion


  1. Preheat Oven to 350˚
  2. Remove the tops of green peppers (set aside); discard seeds and inards.
  3. Dice up about 1/4 cup of bell peppers from the tops.
  4. Boil the peppers, uncovered for about 5 minutes
  5. In a skillet cook ground beef, onion and 1/4 cup chopped bell pepper and Hatch Green Chile, Salt, Pepper until meat is browned and vegetables are tender.
  6. Drain off excess fat. Add drained tomatoes, Worcestershire.
  7. Add rice to vegetable and beef mix.
  8. Stir in cheese. Stuff the bell peppers with meat and vegetable mixture.
  9. Place in a 10x6x2 baking dish.
  10. Bake for 30 minutes
  11. Enjoy!

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