6 servings | Total Time: 1 hour
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- 6 hatch chiles, halved lengthwise and seeded
- 2 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz oyster mushrooms, roughly chopped
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- (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
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Step 1
Preheat the oven to 400°F. Grease a baking dish with nonstick cooking spray.
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Step 2
In a skillet over medium-high heat, warm the olive oil. Sauté the onions until translucent for about 3-4 minutes.
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Step 3
Add the garlic and oyster mushrooms to the skillet and cook for 4-5 more minutes.
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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.
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Step 5
Divide the mushroom mixture evenly among the halved and seeded hatch chiles.
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Step 6
Top the hatch chile with a generous amount of Monterey Jack cheese.
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Step 7
Transfer to the prepared baking dish and bake for 15 minutes until hatch chiles are tender and cheese is melted.
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Step 8
Garnish your delicious Hatch Chiles with chopped green onions and enjoy!
Based on 6 servings (6 stuffed Hatch Chiles)
- Calories: 518
- Total Fat: 14 g
- Total Carbohydrate: 71g
- Protein: 18 g