An old-school classic with a Georgian take. This recipe showcases deeply aromatic and slightly spicy seasonings common in Georgian cuisine, such as blue fenugreek, coriander, marigold, and ground chili pepper.
I know blue fenugreek and marigold aren’t spices commonly found in our North American kitchens, but they’re just waiting to be discovered by you! They’re readily available online and in local speciality grocery stores.
If you want to explore Georgian cuisine, these are a great pair to get you started and build your repertoire. If that’s not your jam, you could easily sub Mediterranean spices like oregano, dill, and paprika instead.
I serve these Georgian Inspired Stuffed Peppers alongside cool Tzatziki. Click HERE to jump to my Tzatziki recipe.
Georgian Inspired Stuffed Hatch Chili Peppers
- 1 paring knife
- 1 cast iron frying pan or skillet
- 1 large and deep skillet or Dutch oven
- 1 wooden spoon
- 1 spoon
- 4 hatch chili peppers medium to large; may sub bell peppers or poblanos
- 1 lb ground beef may sub chicken, turkey, or pork
- kosher salt
- freshly ground pepper
- 1 cup shallots diced
- 5 garlic cloves minced
- 1 tsp red chili flakes
- ¾ tsp ground blue fenugreek
- 1 tsp ground coriander
- ½ tsp ground yellow marigold
- 1 small zucchini grated
- ½ cup small variety tomatoes halved
- 2 tbsp walnuts chopped
- ⅔ cup freshly grated melting cheese of your choice cheddar, pepper jack, mozzarella etc
- Preheat the oven to 400°F and set a rack to the middle position.
- Slice hatch chili peppers from top to bottom and remove the seeds. I've never been successful removing the seeds when just using a knife; I feel like it's easier with my hands. A lot of tapping, shaking etc. Try not to rip the peppers!!
- Heat a Dutch oven or a deep skillet on medium-high heat. Add the beef and start breaking it up with a wooden spoon. Add a generous pinch of Kosher salt and black pepper. Stir so the beef browns evenly and doesn't burn on one side. Cook until the meat is nicely browned, about 7-9 minutes. When you see the meat starting to brown but not quite there yet (about minute 7), add the shallots and stir. Cook, for a couple of minutes, add the garlic, stir and cook for another 30 seconds.
- Add chili pepper, fenugreek, coriander, marigold; stir to combine.
- Add zucchini and tomatoes; stir and cook for a few minutes while the liquid releases and reduces.
- Stir in the walnuts; season to taste with Kosher salt & black pepper. At this point I like to put my cast iron pan in the oven to heat up a bit.
- Stuff peppers with the meat mixture and place in the cast iron pan; bake for 20 minutes. Again, it's easier using clean hands to pack the peppers, instead of just with a spoon.
- Remove from the oven and sprinkle with cheese; bake until cheese is melted, about 5ish minutes.