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    Stuffed Hatch Chile Peppers

    Stuffed Hatch Chile Peppers

    They sound spicy, but they really are not as spicy as you’d think! These Stuffed Hatch Chile Peppers are a full-flavored, super-satisfying, low-carb or keto dish. Serve them alongside a salad to round out the meal. I like to make them in advance and have for lunch on my low carb days. They’re so good, I promise you won’t miss the carbs.

    I found these Hatch chile peppers, often known as New Mexico chiles, at the grocery store the other day. They were not on my grocery list, but I figured I would give them a try. I am always looking for new and interesting ingredients to add to my dinner repertoire, and am especially drawn to Latin flavors.

    The packaging said that these chiles are “mild”. If you like a little spice, I would say these are “mild”. However, if you are not a fan of spicy food at all, you may want to substitute these chiles with something else, like a bell pepper. I personally love the slight spiciness, the thin skin of the chile (compared to a bell pepper), and the bright, clean flavor. These Hatch chiles perfectly compliment the flavor of the filling.

    Hatch Chiles

    Hatch chiles’ elongated shape call for a filling, and this filling could not be simpler. Slice the chiles longways (in half) and remove the white pith and seeds.

    As in many of my recipes, I start by sautéing a finely diced onion. Cook for a few minutes, until they are slightly brown and translucent. Second, add the protein. You can use either ground turkey, beef, or your protein of choice. (I used ground turkey because I had purchased in a bulk to make a few other meals this week.)

    Next, add your spices (see recipe below) and cream cheese. Stir until well combined. Spoon generous amount of filling into each sliced chiles. Top with shredded cheese and bake at 400 degrees for 15 minutes. And there you have it: delicious Stuffed Hatch Chile Peppers.

    Stuffed Hatch Chile Peppers

    Print Recipe
    Serves: 4-6 Cooking Time: 35 minutes


    • 5-6 Hatch chile peppers ( I chose the long, straight ones)
    • 1 tbsp. olive oil
    • 1 medium onion, diced
    • 1 lb. ground turkey (93/7)
    • 1 tsp. kosher salt
    • 1/2 tsp garlic powder
    • 1 tsp dried oregano
    • 2 tbsp mild chile powder
    • 1/2 cup cream cheese
    • 1 cup shredded cheese (Cheddar, Gouda, or Monterrey Jack would be perfect)



    Preheat oven to 400 degrees.


    Cut chile peppers in half, long ways. Remove white pith and seeds. Set aside.


    In a large Dutch oven or stock pot, heat olive oil. Add onions and saute until golden brown and almost translucent. Add ground turkey. Break up into small pieces while cooking until browned. Add salt and additional spices. Remove from heat and allow to cook for a few minutes.


    Once meat mixture has cooled down a little bit, stir in cream cheese. Taste and add additional salt if necessary.


    Place chile peppers on a large baking sheet. (Line with foil if you want to ease clean up!) Spoon generous amount of filling into each chile half. Top with shredded cheese and bake for 15 minutes, until cheese is melted. Optional: top with hot sauce and cilantro.


    Serve immediately, or you can place in fridge to reheat another day!