Stuffed Green Chiles

July 22, 2022
Created by Hannah Langley, MS, RDN, CD
40 minutes
Serves 4
  • 4 Roasted Hatch chiles (or 4 poblano peppers)
  • 1 Tbsp avocado oil
  • 2 ears corn, with kernels cut off
  • 1 small yellow onion, minced
  • 1 clove garlic, minced
  • 1/2 cup cooked brown rice
  • 1/3 cup chopped cilantro
  • 1 small zucchini, diced
  • 1 (15 oz) can of beans, drained and rinsed
  • 3 Tbsp salsa
  • 1 tsp cumin
  • 2 tsp salt
  • 1 Tbsp chili powder
  • 1 tsp smoked paprika
  • 1 lime, cut into wedges
  1. Preheat the oven to 375 degrees
  2. If using roasted Hatch chilies, remove the stem, seeds, and cut down one side. If using fresh Hatch chilies or poblano peppers, roast on a gas stovetop flame, turning occasionally with tongs as blisters form. If you don’t have a gas stovetop, place the chilies or peppers on a foil-lined baking sheet and set under the oven broiler for 5-10 minutes, turning over with tongs halfway through. Remove the stem, seeds, and cut down one side.
  3. Add the avocado oil and onion to a large pan over medium-high heat and cook for 2-3 minutes. Add the corn and zucchini, cooking for an additional 2-3 minutes.
  4. Add the rice, beans, cilantro, salsa, and spices to the pan, tossing with a spatula to combine. Cook for an additional 2 minutes and remove from heat.
  5. Arrange peppers in an oven-safe baking dish cut side up. Spoon rice and bean filling into the peppers until full.
  6. Cover the baking dish with foil or a lid and bake the peppers for 10 minutes. Uncover the dish and bake for an additional 10 minutes.
  7. Squeeze a lime wedge over each pepper, serve with fresh sliced avocado, and enjoy!

Nutrition per serving; 190 calories; 5g total fat (0.5 saturated); 150mg sodium; 31g carbohydrates; 6g dietary fiber; 6g sugar (0g added sugar); 7g protein