Spicy Stuffed Hatch Chile Peppers combine a handful of simple ingredients into a bold, satisfying appetizer you can easily make on a Traeger or any grill. The smoky heat of Hatch chiles pairs perfectly with seasoned beef, cheesy rice, and a bright green salsa for an irresistible starter or light meal.
Stuffed Hatch Chile Peppers
This version is a welcome change from classic stuffed bell peppers. Hatch chiles bring deeper, more assertive flavor and take on smoky notes when grilled. The recipe is flexible: swap ground beef for chorizo, ground pork, or shredded chicken; choose pepper jack for more heat or cotija for tang; or prepare the filling ahead and finish the peppers just before serving.
Why You’ll Love This Dish
- Big flavor, simple prep — a blend of seasoned meat, green salsa, rice, and melty cheese gives each bite plenty of depth without complicated steps.
- Perfect for grilling season — these are made for backyard cookouts and pair well with other grilled sides.
- Prep ahead — make the filling in advance to speed up weeknight dinners or party service.
- Great use for leftovers — leftover Mexican rice or Spanish rice stretches the filling and reduces waste.
- Crowd-pleasing with a kick — if guests like stuffed peppers, fajitas, or grilled chiles, they’ll enjoy this.
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Recipe Shopping List
Below are the main items you’ll want to have on hand. Quantities and full instructions are in the recipe card further down.
- Hatch chili peppers — the central ingredient. Look for medium-sized chiles that are firm and evenly colored.
- Ground beef — use an 85/15 blend for flavor without excessive grease; drain excess fat after browning.
- Hatch green salsa — adds moisture, acidity, and roasted chile flavor. Roasted green salsa works especially well; green enchilada sauce can be a substitute.
- Mexican or taco-style rub — a mix with chili powder, cumin, garlic, and salt seasons the meat quickly and cleanly.
- Prepared Mexican rice — stretches the filling and keeps it tender. Leftover rice is ideal, but freshly made Spanish or Mexican rice works fine too.
- Shredded Mexican cheese — Monterey Jack, cheddar, Oaxaca, or pepper jack melt nicely and add richness.
How To Make This Recipe
This overview shows the main steps at a glance. Follow the full recipe below for exact amounts and timing.
- Cook the rice — prepare Mexican rice if needed and let it cool slightly. Leftover rice works very well.
- Brown the beef — cook ground beef in a skillet until no longer pink, drain excess fat, then stir in green salsa and the rub.
- Mix the filling — combine the rice, seasoned beef, and shredded cheese until evenly distributed.
- Prep and stuff the peppers — remove the tops, seeds, and membranes from each Hatch chile, then spoon in the filling.
- Grill until tender — arrange the stuffed chiles on a parchment-lined baking sheet or tray and grill at 375°F for about 25–30 minutes, until the peppers are softened and the filling is hot and melty. Let rest a few minutes before serving.
Tip: placing peppers on a baking sheet keeps the grill clean and makes them easier to move, though you can cook them directly on grates if you prefer grill marks and don’t mind extra cleanup.
Recipe FAQ
Yes. Prepare the filling up to a day in advance and refrigerate. Stuff the peppers just before grilling for the best texture.
How should I store leftovers?
Keep leftover peppers in an airtight container in the refrigerator for up to three days. The filling holds up well and often tastes better after the flavors meld overnight.
What’s the best way to reheat them?
Reheat in a 350°F oven for about 15 minutes until warmed through. A microwave works for speed but will soften the peppers more.
Can I change the protein or cheese?
Absolutely. Ground turkey, chicken, chorizo, or shredded pork are all good swaps. For cheese, choose Monterey Jack, pepper jack, cheddar, or Oaxaca depending on how melty or spicy you want the result.
More Stuffed Pepper Recipes
- Traeger Stuffed Peppers
- Buffalo Chicken Jalapeño Poppers
- Spicy Chorizo Jalapeño Poppers
- Smoked Cheesesteak Jalapeño Poppers
- Smoked Beef Bacon Jalapeño Poppers
- Smoked Hog-Stuffed Jalapeño Poppers
- Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers
- Traeger Jalapeño Poppers
Spicy Stuffed Hatch Chili Peppers
These stuffed Hatch chiles are filled with seasoned beef, Mexican rice, green salsa, and melty cheese, then grilled until tender for a smoky, hearty appetizer with a kick.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients
- 6 medium Hatch chili peppers
- 1/2 pound ground beef
- 1/4 cup Hatch green salsa
- 1 tablespoon Mexican rub (or taco seasoning)
- 1 cup prepared Mexican rice
- 1 cup shredded Mexican cheese
Instructions
- If your Mexican rice isn’t cooked, prepare it first and set aside. Leftover rice works well.
- Preheat your grill to 375°F.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in the Hatch green salsa and Mexican rub.
- In a bowl, mix the prepared rice, seasoned beef, and shredded cheese until combined.
- Cut the tops off the Hatch chiles and remove seeds and membranes.
- Stuff each pepper with the beef and rice mixture, packing gently but not tightly.
- Place the stuffed peppers on a parchment-lined baking sheet and transfer the sheet to the grill.
- Cook for 25 to 30 minutes, until peppers are tender and the filling is hot and melty.
- Let the peppers rest a few minutes before serving.
Nutrition Information (per serving)
Calories: 316 • Total Fat: 21g • Saturated Fat: 10g • Unsaturated Fat: 11g • Cholesterol: 74mg • Sodium: 288mg • Carbohydrates: 11g • Fiber: 1g • Sugar: 4g • Protein: 22g
Nutrition data is an estimate. If you require exact values for medical reasons, consult a trusted nutrition source.