Hatch v Mozarella
Hatch Mozarella

Smoked Angus Beef Burgers
Smoked Angus Beef Burgers

Smoked Stuffed Hatch Peppers
Smoked Stuffed Hatch Peppers

2015 season of green chile peppers from Hatch Valley, New Mexico is ended. These two ideas were my last for this year to add to my Hatch recipes collection.

Hatch Mozzarella

BelGioioso Unwrap & Roll™ Fresh Mozzarella + charred and peeled mild hatch + finishing flaky salt

BelGioioso demo suggests to “unwrap & roll,” which doesn’t make a very good job. For perfect results, you need to place all the ingredients on the sheet of cheese and slightly melt it in a microwave (~15 sec on High). Then roll, tightly wrap, and let it set in a refrigerator before slicing and serving. I served melted hatch mozzarella on my oatcakes for breakfast. Delicious with hot sweet black tea! Slice the roll 1/4″ thick and melt spirals on top of crisps in a microwave for ~10 sec on High. When melting, some hatch juices and cheese whey moisten the oatcakes (which are way too crumbly otherwise), and all the ingredients become one whole thing.

Stuffing Chili Peppers

Native to the Americas, today a large variety of pepper species are cultivated worldwide. As a result, they have become an essential element in many regional cuisines. Peppers are grown all over the world, and almost every cuisine owns stuffed pepper recipes. Wiki notes: “The chile relleno (Spanish pronunciation: [ˈtʃile reˈʎeno], literally “stuffed chile”) is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with a non-traditional Hatch, Anaheim, Pasilla or even Jalapeño chili pepper. In its earliest incarnations, it was described as a ‘green chile pepper stuffed with minced meat and coated with eggs.’

In contemporary cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with Canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served with a tomato sauce, the sauces can vary.”

Green chile peppers are known for their tough skin. They are usually charred to peel it away. Seeds and membranes are also removed to avoid bitterness (not to confuse with heat). Only then peppers are ready for using them in final dishes. Unfortunately, charred peppers often lose their shape and wholeness. In Nuevo Tex-Mex cookbook, David Garrido and Robb Walsh mention another traditional way to prep chili peppers for stuffing — softening them in hot water for 20-30 minutes. Some cooks add some piloncillo (raw cane sugar), apple cider vinegar, and salt to this brine.

Three simple steps — brine, stuff, and smoke — and this flavorful and healthy meal is ready to serve!

Stuffed and Smoked Hatch Peppers

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 50 mins
Course: Appetizer, Main Dish
Cuisine: Southern
Keyword: Cameron's stovetop smoker, chili pepper, hatch green chili pepper, lycooking, lyukum cooking lab, meat, Mexican, minced meat, pork, recipe, spiced
Servings: 4 portions
Calories: 321kcal

Ingredients

for softening peppers

  • 4 Hatch green chili peppers
  • 1/2 gallon water boiling
  • 4 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1/3 cup malt vinegar

for stuffing

  • 12 oz angus beef 85% lean
  • 1 tsp avocado oil or your favorite vegetable oil
  • 3 oz onion diced
  • 2 oz zucchini diced
  • 3 cloves garlic minced
  • 1 bunch cilantro finely chopped
  • 1 tsp kosher salt
  • 1/4 tsp black pepper freshly ground

for smoking

  • 1 handful hickory chips

for serving

  • 3-4 tbsp pomegranate seeds
  • 3-4 tbsp sour cream

Instructions

  • To soften peppers, bring water to boiling in a large pot. Dissolve salt and sugar in it, then add vinegar and stir. Keep the brine over low heat. Make one long incision lengthwise on each pepper. Place peppers in simmering water, cover with a lid and turn off the heat. Let peppers soften for about 20-30 minutes.
  • Meanwhile, peel and dice onions. Wash and dice zucchini. Peel and finely chop garlic. Wash and finely chop fresh cilantro. Heat avocado oil in a skillet and saute diced onions and zucchini. Combine with garlic and cilantro, turn off the heat, and let the vegetables cool to room temperature.
  • Combine cold ground beef and sauteed vegetables, season them with salt and pepper, and knead the stuffing using your hands.
  • Prepare the smoker. Remove seeds and membranes from softened Hatch peppers with a teaspoon. Use about 3 tbsp of the stuffing per pepper to fill them. Make sure the slit is wide open, and the stuffing is flattened as shown in the picture. Arrange stuffed peppers on the smoking rack leaving enough space for the hot air and smoke to move around each pepper.
  • Close a lid and smoke peppers on high heat for 20 minutes. Turn the heat off and keep the smoker closed for another 25 minutes.
  • Serve warm with soft tortillas, sour cream, fresh cilantro, and pomegranate seeds.

Nutrition

Calories: 321kcal | Carbohydrates: 27g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 122mg | Potassium: 507mg | Fiber: 2g | Sugar: 21g
Angus Beef Stuffed Smoked Hatch