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Stuffed Hatch Peppers
Freshly roasted hatch peppers stuffed with lumped crab, seasonal vegetables, and cheese.
👥 3 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Roast your hatch chiles on a baking sheet under the broiler for about ⏱️ 5 minutes on each side, until blackened and blistered.
hatch chiles6
2
Once blistered, place them in a bowl and cover with a lid or a clean dish towel and allow to steam for ⏱️ 10 minutes. (This helps them peel easier.)
3
In the meantime, add the crab, corn, onion, bell pepper, Monterey Jack, and seasoning to a mixing bowl. Gently stir to combine. Set aside in the fridge. Preheat the oven to 400° F.
corn1 cupmonterey jack (shredded)6 ounces
4
Gently peel the skins from the hatch chiles, leaving the pepper intact. Carefully make a slit down the middle of each pepper for stuffing.
hatch chiles6
5
Gently add the crab filling to each pepper and place in a casserole dish. Bake for ⏱️ 10-15 minutes until the cheese is melted and gooey.
6
Make the lime crema by mixing the lime juice and sour cream.
lime juice2 tablespoons
7
Drizzle the lime crema over the top of the chiles and sprinkle on the cojita cheese. Serve immediately and enjoy!
Nutrition Facts
calories
448 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1166 mg
protein Content
34 g
cholesterol Content
112 mg
carbohydrate Content
19 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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