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Stuffed peppers on a wooden palette

Cajun Mushroom Stuffed Hatch Chiles

  • Serves 6

  • 90 minutes

Ingredients

  • 6 hatch chiles, halved lengthwise and seeded
  • 2 TBSP olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • (1) 14.5 oz can of fire roasted diced tomatoes
  • (1) 15 oz can of black beans, drained and rinsed
  • (1) cup cooked rice
  • 2 tsp Boom Bayou Boom Cajun Seasoning
    Chopped green onions for garnish

These stuffed Hatch chiles blend the earthy richness of oyster mushrooms with zesty Cajun spices, all topped with melty cheese. It's a colorful, satisfying dish that brings the heat and the flavor.

Preparation

Step 1

Preheat the oven to 400°F. Grease a baking dish with nonstick cooking spray.

Step 2

In a skillet over medium-high heat, warm the olive oil. Sauté the onions until translucent for about 3-4 minutes.

Step 3

Add the garlic and oyster mushrooms to the skillet and cook for 4-5 more minutes.

Step 4

Stir in the fire roasted tomatoes, black beans, rice and Boom Bayou Boom seasoning. Cook for approximately 2-3 minutes until heated through.

Step 5

Divide the mushroom mixture evenly among the halved and seeded hatch chiles.

Step 6

Top the hatch chile with a generous amount of Monterey Jack cheese.

Step 7

Transfer to the prepared baking dish and bake for 15 minutes until hatch chiles are tender and cheese is melted.

Step 8

Garnish your delicious Hatch Chiles with chopped green onions and enjoy!