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.
Servings 10 chiles
Calories 517kcal
Equipment
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.
Notes
Use spicy sausage for a little kick.
Nutrition
Calories: 517kcal | Carbohydrates: 5g | Protein: 19g | Fat: 46g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1114mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg