Vegetarian Chorizo Stuffed Hatch Chili Peppers Recipe

Vegetarian Chorizo Stuffed Hatch Chili Peppers Recipe

These Vegetarian Chorizo Stuffed Hatch Chili Peppers with Avocado Crema are filled to the brim with a soy chorizo, corn and couscous filling! With plenty of cheddar and Cotija cheese, these baked chilis are always a crowd pleaser!

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: Mexican

Keyword: cheddar, cojita cheese, corn, hatch chili, soy chorizo, vegetarian

Servings:

Calories: 516kcal

Equipment

Food Processor

Ingredients

5 large fresh hatch chilis
1 tablespoon olive oil
½ medium red onion, diced
½ tablespoon minced garlic
1 teaspoon smoked paprika
12 oz soy chorizo, casing removed and discarded*
1 cup fresh or frozen corn
1 cup prepared couscous
salt and pepper, to taste
1 ½ cups shredded sharp cheddar cheese
½ teaspoon garlic powder
a dash of cayenne pepper
⅓ cup Cotija cheese crumbles

Avocado Crema:

1 medium ripe avocado
the juice of 1 lime
¼ cup sour cream
salt and pepper, to taste

Instructions

Prepare the stuffed chilis:
1. Set oven’s broiler to high and roast the chilis under the broiler for 15-20 minutes, checking and turning as they char to get all sides well charred. Time will vary depending on your oven.
2. Once chilis are charred, allow them to cool, and then remove charred skin carefully with your fingers.
While the chilis cool, cook the filling:
1. Add olive oil to a large deep non stick pan or cast iron skillet, and heat over medium-low heat.
2. Add the onions, season with salt and pepper and cook 5-6 minutes, stirring occasionally until softened.
3. Add the garlic and smoked paprika, stir and cook until just fragrant, about 1 minute.
4. Add the soy chorizo and cook 2-3 minutes, breaking up with a wooden spoon as you go until cooked through and well crumbled.
5. Bring heat up to medium.
6. Add the corn and couscous and cook, stirring occasionally for 2-3 minutes until corn is cooked through.
7. Turn off the heat and stir in the shredded cheddar.
Stuff and bake the chilis:
1. Preheat oven to 350 degrees.
2. Spray a 9x12 ceramic, glass or metal baking dish with liberally with cooking spray.
3. Carefully slice open centers of chilis and remove seeds. Run under lightly flowing water as needed to help remove all seeds. Place the chilis cut side up in the greased baking dish. (It is ok if chilis tear a bit, the stuffing will help fill them out and help keep them together as they bake).
4. Stuff each pepper evenly with the stuffing, forming the chilis around the stuffing and mounding generously on top. Sprinkle stuffed chilis evenly with a layer of the cojita cheese.
5. Place in the preheated oven, and bake for 30 minutes.
Make the avocado Crema:
1. While the chilis bake, make the avocado crema.
2. Add the avocado, sour cream, lime juice and salt and pepper to a food processor. Blend until smooth, and transfer to a bowl or container until ready to use.
If making pickled red onions:
1. Slice 1 medium red onion thinly and place the slices in a mason jar or airtight container. Heat ½ cup white vinegar, 1 teaspoon salt and 2 teaspoon sugar in a small saucepan until boiling. Once sugar and salt are dissolved, pour over onions, allow to cool, and refrigerate until ready to use. Should be done at least 1 hour in advance.

Notes

If you are not a fan of soy chorizo, you could use Mexican style pork chorizo. Just adjust your cooking time until the meat is well browned, and drain excess fat if necessary.

Nutrition