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Spicy Hatch Beef Stuffed Eggplant is a dish that beautifully marries the rich, savory flavors of hearty beef with the unique zest of Hatch green chiles, creating a culinary experience that is both comforting and adventurous. This recipe shines a spotlight on the vibrant, smoky notes that Hatch beef and chiles bring to the table, making it a standout choice for anyone looking to explore bold flavors while enjoying a nutritious meal. The combination of tender eggplant, fresh vegetables, and aromatic spices not only satisfies the palate but also offers a balanced approach to healthy eating.

Stuffed Eggplant with Hatch Beef

Discover the delicious world of Spicy Hatch Beef Stuffed Eggplant, a perfect blend of hearty beef and vibrant Hatch green chiles. This recipe showcases tender eggplants, fresh vegetables, and aromatic spices, creating an adventurous yet satisfying meal. Easy to make, it’s a fantastic choice for both casual dinners and special gatherings. Enjoy a nutritious dish that balances flavor and health, making each bite a delightful experience! Perfect for those who appreciate bold culinary creations.
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Ingredients
  

2 large eggplants, halved lengthwise

1 lb ground beef (Hatch beef recommended for its smoky flavor)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cups diced tomatoes (fresh or canned)

1 cup Hatch green chiles, diced (fresh or canned)

1 cup cooked quinoa or rice (optional, adds texture)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley for garnish

Olive oil for sautéing

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the eggplants.

    Prepare the Eggplants: Cut the eggplants in half lengthwise and gently scoop out the flesh, leaving about a 1/2 inch shell. Reserve the flesh for later. Brush the eggplant halves lightly with olive oil, then place them cut-side up on a baking sheet. Roast them in the preheated oven for approximately 15 minutes, until they begin to soften.

      Make the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, cooking until they become tender and translucent, about 5 minutes. Stir in the minced garlic and the reserved eggplant flesh, continuing to cook for an additional 2 minutes until the garlic is fragrant.

        Cook the Beef: Push the vegetable mixture to one side of the skillet, then add the ground Hatch beef to the empty side. Cook the beef until it is browned and fully cooked, breaking it apart with a spoon as it cooks, which should take about 6-8 minutes. If there is excess fat, drain it off.

          Combine Ingredients: Add the diced tomatoes, Hatch green chiles, cumin, smoked paprika, chili powder, and cooked quinoa or rice (if using) to the skillet. Mix everything well and season with salt and pepper to taste. Let this mixture simmer for around 5 minutes, allowing the flavors to meld together beautifully.

            Stuff the Eggplants: Remove the roasted eggplant shells from the oven. Carefully fill each eggplant half with the beef and vegetable mixture, packing it in tightly to ensure they hold together well.

              Top with Cheese: Generously sprinkle shredded cheese over each stuffed eggplant, covering the filling thoroughly.

                Bake: Place the stuffed eggplants back in the oven and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and has turned a lovely golden brown.

                  Garnish and Serve: Once baked, remove the eggplants from the oven and let them cool for a few minutes. Finish with a sprinkle of fresh cilantro or parsley for a pop of color and flavor before serving.

                    Prep Time, Total Time, Servings:

                      30 minutes | 1 hour | Serves 4

                        - Presentation Tips: Serve the stuffed eggplants on a colorful platter, drizzled with a little extra olive oil, and additional fresh herbs scattered on top for a vibrant presentation.