Stuffed Hatch Peppers

Stuffed Hatch Peppers
Barley and TVP stuffed Hatch green chili peppers
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  1. 7-10 mild Hatch peppers
  2. 3/4 cup pearled barley
  3. 3 cups vegetable stock for cooking barley
  4. 2 cups basmati rice
  5. 4 cups vegetable stock (or water) for cooking rice
  6. 1 1/2 cups TVP
  7. 1 medium onion
  8. 1 bunch scallions
  9. 1 medium tomato
  10. olive oil for cooking
  11. cumin, chili powder (to taste)
Cheezy Sauce Ingredients
  1. 1 cup water
  2. 1/4 cup nutritional yeast
  3. 2 Tbsp cornstarch
  4. 1 Tsp all-purpose flour
  5. 1 tsp lemon juice
  6. 1/2 tsp salt
  7. 1/4 tsp garlic granules
  8. 1 tsp olive oil
  1. To prepare barley, bring vegetable stock to a boil, add pearled barley and lower temperature.
  2. Cover and let cook 45-50 minutes, until liquid is absorbed.
  3. To prepare rice, bring water or stock to boil, add rice and drop temperature to low.
  4. Cover and let cook 15-20 minutes, until liquid is absorbed.
  5. Wash peppers and slice tops off so peppers have a boat appearance. Remove seeds (carefully - they will burn your hands!)
  6. Heat TVP granules with enough water to cover by 1/2 inch for 5 minutes. Let sit until reconstituted.
  7. In a large cast iron skillet heat olive oil, minced yellow onion, minced scallions, and minced peppers (use half of the tops that were removed).
  8. When onions and peppers have softened, add TVP and spiced. Cook on medium heat until TVP has browned.
To prepare the filling
  1. Combine the cooked barley with seasoned TVP.
To prepare the Cheezy sauce
  1. Combine and whisk together ingredients for cheezy sauce (except olive oil),and heat on medium heat until sauce has thickened.
  2. Add olive oil and stir. Remove from heat.
To prepare stuffed peppers
  1. Fill each pepper with a heaping amount of filling.
  2. Top with diced tomato and 1 - 2 dollops of cheezy sauce.
  3. Cover skillet and let cook on low-medium heat until peppers have cooked through (around 20 minutes).
  4. Serve on a bed of seasoned rice.
To prepare seasoned rice
  1. After stuffing the peppers, combine remaining filling with basmati rice.
  1. Mild Hatch peppers are just that, mild. However, take care when removing the seeds - they will burn your fingers!
Michelle Down Home
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