Sausage-Stuffed Hatch Chiles Archives

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.

Very Different. And Very Good.

I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. And I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.

For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

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4 from 1 vote

Sausage-Stuffed Hatch Chiles

I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate.

Course Main

Cuisine American

Keyword peppers, stuffed

Prep Time 10

Cook Time 2

Total Time 2 10

Servings chiles

Calories 517kcal

Author Mike

Ingredients

10 large Hatch green chiles
2 pounds Sweet Italian sausage casings removed if using links
1 teaspoon fennel seed ground
½ teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 pound bacon cooked, chopped
Shredded cheese if desired

Instructions

Fire up a smoker for smoking at 250 F. Use any wood you desire.
Slice the chiles horizontally. Remove the membrane and seeds.
Combine the sausage, fennel, pepper and garlic in a bowl.
Divide the sausage between the peppers, gently pushing down to fill them completely.
Sprinkle the peppers with the bacon.
Smoke for 1 1/2 hours.
Sprinkle with cheese (if using) and smoke until the cheese has melted.