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Stuffed vegetables have long been a beloved component of cuisines around the globe, celebrated for their versatility and ability to deliver a hearty, satisfying meal. From bell peppers to zucchini, the concept of filling a vegetable with a savory mixture allows for endless creativity in the kitchen. Among these delightful dishes, Spicy Hatch Beef Stuffed Eggplant stands out with its robust flavor profile and nutrient-rich ingredients.

Stuffed Eggplant with Hatch Beef

Discover the deliciousness of Spicy Hatch Beef Stuffed Eggplant, a savory dish that combines the unique smoky flavor of Hatch beef with nutrient-rich eggplant. This heartwarming recipe is packed with vegetables and spices, creating a burst of flavor in every bite. Perfect for family dinners or entertaining guests, this hearty meal is not only satisfying but also customizable to suit various dietary preferences. Dive into a culinary adventure that celebrates comfort and creativity in the kitchen.
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Ingredients
  

2 large eggplants, halved lengthwise

1 lb ground beef (preferably Hatch beef for a smoky flavor)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cups diced tomatoes (canned or fresh)

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

1 cup cooked quinoa or rice (optional, for added texture)

1 teaspoon 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: Preheat your oven to 375°F (190°C).

    Prepare the Eggplants: Scoop out the flesh of the eggplants, leaving a shell about 1/2 inch thick. Set the flesh aside and brush the shells lightly with olive oil. Place them cut-side up on a baking sheet and roast in the oven for about 15 minutes, until slightly softened.

      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 softened, about 5 minutes. Add the minced garlic and the reserved eggplant flesh, cooking for another 2 minutes until fragrant.

        Cook the Beef: Push the vegetables to the side of the skillet, then add the ground Hatch beef. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain any excess fat if necessary.

          Combine Ingredients: Stir in the diced tomatoes, Hatch green chiles, cumin, smoked paprika, chili powder, and cooked quinoa or rice (if using). Season with salt and pepper. Let the mixture simmer for about 5 minutes for the flavors to meld.

            Stuff the Eggplants: Remove the roasted eggplant shells from the oven. Carefully spoon the beef and vegetable mixture into each eggplant half, packing it tightly.

              Top with Cheese: Sprinkle shredded cheese generously over the stuffed eggplants.

                Bake: Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Once out of the oven, allow the eggplants to cool slightly. Garnish with fresh cilantro or parsley before serving.

                    Prep Time, Total Time, Servings:

                      30 minutes | 1 hour | 4 servings