Stuffed Hatch Peppers


  • 6 mild hatch peppers
  • 2 heads of roasted garlic
  • 8oz whipped, chive-flavored cream cheese


  1. Preheat your oven to 350 degrees.
  2. Mix together cream cheese and garlic.
  3. Cut off the tops and tips of the peppers and cut them in half crosswise.
  4. Then slit each have lengthwise on one side.
  5. Remove the seeds and membranes of the peppers.
  6. Place on foil-lined baking sheet.
  7. Fill each pepper equally with the cream cheese mixture.
  8. Place in the oven for 30 minutes, or until peppers are tender and cheese mixture is warm and bubbly.


  1. Virginia Levin says:

    Recipe perfect as is but for half the stuffing leftover I added fresh cilantro. Also tasty recipe very versital.

  2. do you roast the peppers first. I found that the skin is tough if not roasted. dorothy


  1. […] This can be used in many, many recipes, like my recipe for Stuffed Hatch Peppers found on my blog, […]

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