60 Min

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GF

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Stuffed Hatch Peppers

Almost any grocery store you go to in Texas over late summer, you’re likely to see large mounds of bright green Hatch peppers. Hatch pepper is a name for a group of chile peppers grown in the town of Hatch, New Mexico. Their cultivation dates to the early nineteenth century days from the Spanish settlement in that region. What adds to the appeal of the Hatch chile is that they pack just the right amount of heat and are neither too spicy nor too mild. They can be added raw to salads, turned into salsas or fire smoked and stuffed with everything from cheese to vegetables to meat fillings.

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Cook Time

60 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 350F.

Step 2

Along one side of each Hatch pepper, make a long slit. Then, directly over a hot flame, roast the peppers until they get a slight char on most sides. Don’t burn the skin off – this is just to add a smoky flavor. Set aside to cool.

Step 3

In a large bowl, combine the grated carrots with almond butter, ginger, salt and red chile powder.

Step 4

In a small frying pan over high heat, warm the olive oil and add the cumin seeds. The seeds should pop and sizzle, turn the heat off immediately after and stir the oil with the cumin seeds into the carrot mixture.

Step 5

Divide the carrot mixture into four and stuff each pepper then lay them on a greased baking sheet. Scatter the cherry tomatoes around the peppers, sprinkle with salt and a drizzle of olive oil. Bake in the oven, uncovered for 25 to 30 minutes. The carrots should soften, and the tomatoes should get a bit jammy.

Step 6

Serve with the tomatoes served around the peppers. Top the peppers with toasted almonds and herbs. Drizzle a little extra virgin olive oil on top.

Notes & Variations

For a creamy version, instead of or in addition to the almond butter, add 4 ounces or half cup of your favorite cheese to the grated carrots.
The stuffed peppers along with the tomatoes can be assembled a day or so before baking. Just bring them out of the refrigerator an hour before placing in the oven.
Instead of carrots, try making this recipe with grated butternut squash or pumpkin.

Ingredients

4 Hatch peppers

2 cups of raw grated carrots, packed

1/4 cup almond butter

1 tablespoon minced ginger

1 teaspoon sea salt + extra for sprinkling

1 teaspoon red chile powder

2+ tablespoons olive oil

1 teaspoon cumin seeds

2 cups of cherry tomatoes

Small handful of herbs or micro greens

Extra-virgin olive oil for drizzling on top

1 tablespoon toasted almonds

Juice of 1/2 lime

Step 1

Preheat the oven to 350F.

Step 2

Step 3

In a large bowl, combine the grated carrots with almond butter, ginger, salt and red chile powder.

Step 4

Step 5

Step 6

Serve with the tomatoes served around the peppers. Top the peppers with toasted almonds and herbs. Drizzle a little extra virgin olive oil on top.

4 Hatch peppers

2 cups of raw grated carrots, packed

1/4 cup almond butter

1 tablespoon minced ginger

1 teaspoon sea salt + extra for sprinkling

1 teaspoon red chile powder

2+ tablespoons olive oil

1 teaspoon cumin seeds

2 cups of cherry tomatoes

Small handful of herbs or micro greens

Extra-virgin olive oil for drizzling on top

1 tablespoon toasted almonds

Juice of 1/2 lime

Notes & Variations

For a creamy version, instead of or in addition to the almond butter, add 4 ounces or half cup of your favorite cheese to the grated carrots.
The stuffed peppers along with the tomatoes can be assembled a day or so before baking. Just bring them out of the refrigerator an hour before placing in the oven.
Instead of carrots, try making this recipe with grated butternut squash or pumpkin.

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60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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