stuffed Hatch Peppers

[CaptJack]

stuffed Hatch Peppers
FRESH ground, beef, pork, lamb
garlic
sauteed onions & mushrooms- chilled
Mrs.Dash, Montreal Steak seasonings
grated cheddar & Colby-Jack cheese
Panko breadcrumbs
and fresh salsa for a sauce
1 bacon wrapped meatloaf - leftover - no pepper for it
on the OldSmokey

[Txdragon]

Now THAT'S the way to honor the hatch!!

[OldUsedParts]

Capt'n Jack is Back with a Hatch Attack - - - -
Score:
Capt'n - - - 1
Comp - - - 0

thanks for reminding me the Reason for the Season

[Sailor Kenshin]

Beautiful! I've never tasted a Hatch pepper. What are they similar to?

[OldUsedParts]

I've always compared them to the Aneheim except they are more of a Chilie but not hot by any means - - IMHO Great flavor and Seasonal in these parts - - - they are noted for their great flavor when roasted I plan on getting some and making some roasted Salsa with them.

[Sailor Kenshin]

Thanks! I've read about them but never seen one here.

[CaptJack]

Beautiful! I've never tasted a Hatch pepper. What are they similar to?

the original pepper is the NewMexico chile > https://en.wikipedia.org/wiki/New_Mexico_chile
they are the same as an Anaheim

[OldUsedParts]

Beautiful! I've never tasted a Hatch pepper. What are they similar to?

the original pepper is the NewMexico chile > https://en.wikipedia.org/wiki/New_Mexico_chile
they are the same as an Anaheim

now that you said that I remember that my friend in Oregon grew up in New Mexico and used to go back there for a visit AND always at Hatch Season

[bsooner75]

I was just thinking about stuffing some hatch peppers this morning. These look great!


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[Txdragon]

I've always compared them to the Aneheim

^^^^ That there.. Very similar to Anaheims.

[castironchris]

Looks delicious!!

[Chasdev]

I'm a big fan of peppers, any type but I prefer some heat in mine, Hatch are about as hot as a green pepper.
I cooked up some Hatch last week to go on eggs and while the flavor was good there was no heat at all.

[CaptJack]

more.. stuffed Hatch peppers
when i made the batch last week
i made 6
cooked 2 and froze 4
took 2 more out for lunch today
SOoooo Good

[Boots]

This is just plain evil. One of my favorite food groups. Now, they come mild up to moderately hot. I think the ones grown in Hatch, which are the best due to ideal conditions, are the Big Jim variety. You can order them shipped to you by the box. You can roast them dry on the grill until the skins get black (do not char) and then drop them in a baggie fer a few hours to self steam. Then pull them out and under a gentle stream of water, you can crack the skins and peel them off the meat. Slice and pull out the seeds and veins if you prefer, and they are then ready to eat 800 fantastic ways. Example: I chunk up the meat and then knead em into my biscuit dough along w little cubes of a good sharp cheddar. Bake until brown, then slice open and plunk in some real butter. You will think you died and caught the express elevator to the good place. And, if you also have some good cream gravy to go with them - oh, honey hush!!!

[OldUsedParts]

Thanks for Sharing, Boots