Guan's Mushroom

Leading grower of specialty mushrooms in North America

Want something sweet yet spicy, flavorful yet light? If so, our team at Guan’s has got the dish for you.

Using our Latin Blend, we came up with the perfect vegetarian appetizer. We paired sweet potatoes with hatch chili peppers and hot sauce to give a contrasting flavor. Additionally, we used mushrooms as the main protein in order to highlight the deliciousness of vegetables. You’re going to love it!

Give the recipe a try next time you’re having a get together with your friends.

Print Recipe

Stuffed Hatch Chili Peppers

Latin Blend
Serves 2 (2 Peppers Each)
Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

  • 4-5 hatch chili peppers
  • 1 tablespoon avocado oil
  • 1 white-stem leek, roughly chopped (remove and discard the green stems)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon tomato paste
  • 1 zucchini, chopped into bite-size pieces
  • 1 yellow squash, chopped into bite-size pieces
  • 1 cup Guan’s Latin Blend Mushrooms, roughly chopped
  • 1 small sweet potato, peeled and steamed
  • 1/2 – 1 teaspoon hot sauce of choice (we prefer Sriracha)
  • Handful cilantro
  • Queso fresco/Feta cheese
  • Sea salt

Instructions

  • Start by preheating the oven to 350°F. Lay the hatch chilis on alined baking sheet. Cut a thin window slit down the middle of the hatch chili(vertically) using a sharp knife, exposing the inside of the chili. Remove theseeds and white pith. Pop the chilis into the oven to roast for 15-20 minutes,or until the skin is tender and golden. 
  • In the meantime, prepare the stuffing. In a medium size sauté pan on medium-high heat, warm the avocado oil. Toss in the leeks and sauté till golden brown, about 2 minutes. Add in all the spices and tomato paste, and mix well. Toss in the zucchini, squash and pinch of sea salt, and sauté for another 5-10 minutes, until they’re tender. Be sure to add a splash of water if the pan ever dries out. Once tender, add in the mushrooms and cook for another few minutes till the mushrooms wilt down. Set aside.
  • In a food processor, blend the steamed sweet potatoes with the hot sauce until smooth. Now remove the chilis from the oven and add a thin layer of the sweet potato sauce inside the bottom layer of the hatch chili. Layer again with the vegetable stuffing, top with the cilantro and cheese, and enjoy!