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Savory Hatch Chile Cornbread Stuffed Peppers Recipe with Monterey Jack Cheese

Hatch chile cornbread stuffed peppers - featured image
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A quick and flavorful recipe featuring roasted Hatch chiles mixed into a cornbread batter, stuffed into bell peppers and baked with melty Monterey Jack cheese for a comforting southwestern dish.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 2–3 fresh Hatch chiles, roasted, peeled, and chopped
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cornmeal
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (or dairy-free milk like oat milk)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • Optional toppings: extra shredded Monterey Jack or cheddar cheese, fresh cilantro or green onions

Instructions

  1. Roast and prepare Hatch chiles: Place whole Hatch chiles under the broiler on a baking sheet, turning every 3 minutes until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop finely. (Skip if using canned or frozen chiles.)
  2. Prepare bell peppers: Cut the tops off the bell peppers and carefully remove seeds and membranes. Set aside.
  3. Mix cornbread batter: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, then add milk and melted butter. Stir wet ingredients into dry until just combined. Fold in chopped Hatch chiles and 3/4 cup shredded Monterey Jack cheese.
  4. Stuff the peppers: Spoon the cornbread batter evenly into each hollowed-out pepper, leaving a little room at the top for the cornbread to rise. Sprinkle remaining shredded cheese on top of each pepper.
  5. Bake: Place stuffed peppers upright in a baking dish. Tent loosely with foil to prevent over-browning. Bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 5-10 minutes, or until cornbread is set and golden on top. A toothpick inserted should come out clean.
  6. Rest and serve: Let the peppers cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired.

Notes

Roast the chiles carefully to bring out smoky flavor and make peeling easier. Do not overmix the batter to keep cornbread tender. Use large, firm bell peppers that can stand upright. Tent with foil if peppers brown too quickly. For a crispier top, broil for 1-2 minutes at the end, watching closely.

Nutrition

Keywords: Hatch chile, cornbread, stuffed peppers, Monterey Jack cheese, southwestern recipe, quick dinner, vegetarian, gluten-free option

Find it online: https://piperplate.com/savory-hatch-chile-cornbread-stuffed-peppers-recipe-with-monterey-jack-cheese/