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Filled with Hatch green chile, ground chicken or turkey, corn, black beans and spices, then topped with a gorgeous avocado crema, Healthy Southwest Stuffed Peppers are easy enough for a weeknight dinner, but beautiful enough for a dinner party!
Tamara Talks (About Hatch Green Chile and Avocados)
Oh how I miss Hatch green chiles! I wasn't able to procure some last season, and my freezer no longer contains them. What's a girl to do?
Having lived 22 years in Las Cruces, NM., I must have my green chile fix. While I love poblanos, and certainly use them when a fresh green chile is required, my preference will always be Hatch green chile.
My local market to my knowledge just started carrying Bueno Hatch Green Chile, and it's been a lifesaver! It is available in mild, hot, and autumn roast. I used autumn roast on photo day...
When I started working on a healthy stuffed pepper recipe, I knew I wanted to include typical southwest ingredients, and black beans, corn, and green chile are a favorite combination at Andersen casa (think Hatch green chile, black bean, and corn salad!). With the addition of some ground chicken or turkey and some seasonings, the filling is super healthy and easy to put together.
Life on the Mexican border means avocados are plentiful... and cheap. The peppers get a generous drizzle of avocado crema before getting a sprinkling of fresh cilantro. I think you're going to love these southwest stuffed peppers!
How to Make the Stuffed Peppers
Stuffing Ingredients
Avocado Crema Ingredients
- 1 avocado, skin and pit removed
- 1/2 cup+/- nonfat buttermilk or yogurt
- 1 cup cilantro leaves (tender stems are fine!)
- juice of 1 lime
- sea salt and fresh ground pepper to taste
Step 1
Prepare the bell peppers - Remove the stems, veins, and seeds of the bell peppers by your favorite method. Unsure what your favorite method is? See Two Ways to Cut a Pepper for Stuffing. Parboil the bell peppers for 5 minutes, rinse with cold water, and dry them.
Step 2
Make the filling - Combine the ground chicken (turkey, pork, beef), Hatch (or other) green chile, chopped scallions, spices, garlic, corn, and black beans, mixing thoroughly (hands work best!).
Step 3
Bake the stuffed peppers - Place the peppers in an ovenproof casserole that can be fitted with a lid or covered with foil. Add 1 cup of water or beer, cover, and place in preheated oven at 400° (375 convection). Cook until filling is cooked through - about 35-45 minutes depending on size of peppers and whether they were sliced in half lengthwise or left whole. I shoot for a temperature of 155-160°.
Step 4
Make the avocado crema - While the peppers bake, make the crema. Start with about 1/4 cup of buttermilk or yogurt and add until desired thickness is achieved. Add all crema ingredients to a food processor, and purée until smooth. Don't forget to check for seasoning.
Step 5
Serve - Carefully plate the peppers. Top with avocado crema, crumbled cotija, and fresh cilantro as desired. Enjoy!
Tips and FAQ
Do I have to use ground chicken? NO! My preferred ground meat is ground chicken thighs because it is moist and flavorful. By all means substitute whatever ground meat you prefer. You can even substitute BeyondBeef - I can vouch for it. It's a wonderful plant-based product with loads of flavor!
Can I cook the filling first? You certainly can. I prefer the texture and flavor of the filling ingredients cooking together inside the peppers, but you can get this done more quickly by sauteing the ingredients together and filling the peppers with pre-cooked ingredients.
I can't get Hatch green chile, but I want to make this! What can I use? Since moving to Texas, I often don't have my own roasted Hatch chile. Many stores in many locations now carry Bueno green chile in the freezer section. Hatch chile has canned whole and diced chiles. I have also (many times!) roasted a poblano and chopped it. An Anaheim chile is another option though it won't have the heat.
Which should I use? Yogurt or buttermilk? I have successfully used both. I don't use Greek yogurt as it's too thick. Both yogurt and buttermilk provide the tang I'm looking for, and both are available in nonfat (keeping the calories down). Don't forget to start with about 1/4 cup, and add as needed. Avocados vary in size, so it's best to add a little at a time.
I have leftover filling. How can I use it? This recipe makes enough filling for 4 to 6 peppers (depending on size). Leftover filling stores really well in the freezer. Simply thaw and use to stuff fresh peppers again, or try it in zucchini or sweet potatoes. You can also make it into patties and cook on the stove. It will keep well in the fridge for up to 5 days.
- An instant read thermometer is so useful for check the temperature of the filling.
- I cook for two most of the time. The recipe will stuff several peppers. I prefer to make 2 peppers and freeze the remaining fill for another meal. However, they are excellent re-heated. My husband heated one up the next day even with the avocado crema and was so happy!
- Use your hands to mix the filling. It's the best way to make sure it's thoroughly combined.
- These stuffed peppers are spicy. If heat is a problem, use mild green chile, and substitute smoked paprika for the chipotle powder. Smoked paprika has the smokiness that comes with chipotle powder without the heat!
- The avocado and lime juice will be room temperature, but the yogurt or buttermilk will be cold. You can "zap" the crema in the microwave for a few seconds to bring it to room temperature. I don't recommend getting it hot.
Recommend Stuff
So, what are we serving with our healthy stuffed peppers? We love a dry Spanish or French rosé. If you prefer craft beer, a farmhouse saison is lovely. As to sides, Mexican cilantro rice or (for a low-carb option) cauliflower rice are great options. Try a nopalitos salad for a light and lovely summer meal.
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Healthy Southwest Stuffed Peppers Recipe
A southwest-inspired stuffed bell pepper with ground chicken, Hatch chile, black beans, corn, and spices... all topped with an avocado crema.
Ingredients
Stuffed Peppers
- 4 to 6 bell peppers, stem and seeds removed
- 1 pound ground chicken (turkey, pork, beef)
- 3/4 cup Hatch green chile
- 3/4 cup black beans
- 3/4 cup corn (fresh off the cob or frozen)
- 2 scallions, chopped
- 2 teaspoons ground cumin
- 1 teaspoon chipotle powder (see notes)
- 1 teaspoon minced garlic (about 3 cloves)
- 1 teaspoon salt
Avocado Crema
- 1 avocado, skin and pit removed
- 1/2 cup+/- nonfat buttermilk or yogurt
- 1 cup cilantro leaves (tender stems are fine!)
- juice of 1 lime
- sea salt and fresh ground pepper to taste
Garnishes
- chopped cilantro
- crumbled cotija
Instructions
- Preheat the oven - 400° (375 convection)
- Prepare the bell peppers - Remove the stems, veins, and seeds of the bell peppers by your favorite method. Unsure what your favorite method is? See Two Ways to Cut a Pepper for Stuffing. Parboil the bell peppers for 5 minutes, rinse with cold water, and dry them.
- Make the filling - Combine the ground chicken (turkey, pork, beef), Hatch (or other) green chile, chopped scallions, spices, garlic, corn, and black beans, mixing thoroughly (hands work best!).
- Bake the stuffed peppers - Place the peppers in an ovenproof casserole that can be fitted with a lid or covered with foil. Add 1 cup of water or beer, cover, and place in preheated oven. Cook until filling is cooked through - about 35-45 minutes depending on size of peppers and whether they were sliced in half lengthwise or left whole. I shoot for a temperature of 155-160°. An instant read thermometer is really helpful!
- Make the avocado crema - While the peppers bake, make the crema. Add all crema ingredients to a food processor, and purée until smooth. Start with about 1/4 cup of buttermilk or yogurt and add until desired thickness is achieved.
- Serve - Carefully plate the peppers. Top with avocado crema, crumbled cotija, and fresh cilantro as desired. Enjoy!
Notes
These stuffed peppers are spicy. If heat is a problem, use mild Hatch chile, and substitute smoked paprika for the chipotle powder.
Important note: Start with about 1/4 cup of buttermilk or yogurt, and add to desired consistency. Avocados vary greatly in size, so this is key to getting the best results!
Nutrition Information:
Amount Per Serving: Calories: 328Total Fat: 11gCarbohydrates: 28gProtein: 28g
Jane Saunders says
Tamara says