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Grilled Stuffed Hatch Peppers



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


8 servings


8  large  Hatch peppers, sliced lengthwise & seeds removed

2  H-E-B Fajita Seasoned Chicken Breasts

1  (14.5 ounce) can  refried beans

1  cup  H-E-B Shredded Jalapeno Jack Cheese

1  (12 ounce) jar  H-E-B Salsa


Prepare grill for coooking (375 degrees F). Place peppers skin side down on hot grill, 2 to 3 minutes until pepper skin is charred. Remove from grill; set aside.

Grill chicken breast until fully cooked, about 8 minutes per side.

While chicken is cooking, peel blackened skinns off pepper halves and rinse under cold water; pat dry. Spread 2 tablespoons of refried beans on each pepper half and set aside.

Chop chicken and combine with shredded cheese in a bowl. Stuff 8 pepper halves with 1/3 cup chicken-cheese mixture (press chicken mixture into pepper), top with matching pepper half and press together.

Arrange stuffed peppers on a sheet of heavy-duty aluminum foil and place on grill. Cover grill and cook for 6 to 8 minutes, until cheese melts. Top with 2 tablespoons salsa and enjoy
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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