Healthy Stuffed Hatch Chiles

We are heading to Italy in about three weeks!

Before we travel to an exciting location to scope out the food scene and share our foodie travel guide with you, we usually try to drop 10 pounds prior to the trip.

The mentality is the more we lose prior to the trip, the more we can eat while we are there!

When we hit the 3-week mark prior to departure, we go on the 21 day fix program. We have done this program a few times and after completion, we usually drop 10 pounds each.

One of our first blogs posts was actually an overview of our experience doing 21 day fix for the first time.

We love how 21 day fix gives us the freedom to still cook meals, just with a lower calorie, healthy spin.

Gavin will refuse to eat “healthy food” unless it tastes amazing. All of our healthy recipes need to have his seal of approval or we won’t post it, so you know these listed on our site are delicious healthy recipes.

Growing up outside of Texas, we didn’t about know the Hatch chile phenomenon until we moved to Austin.

All of the markets bring in truckloads of hatch chiles for a few weeks while they are in season. They feature tons of hatch products and even roast them fresh outside of the store.

Hatch chiles come from New Mexico. The peppers are much more flavorful than a bell pepper, and they are the star of this recipe.

This stuffed pepper recipe may be a low calorie, keto recipe, but it is full of flavor from the fresh hatch chiles.

We received a number of flavors from Melinda’s hot sauce company and we were looking for the perfect hot sauce that would pack in flavor to spice up the ground turkey.  Melinda’s has a number of flavors from garlic, to mango habanero, to XXX hot sauce.

We used their chipotle flavor in the meat and it added a nice smoky flavor with just the right amount of heat.

21 Day Fix Healthy Stuffed Hatch Chiles

Serves 4


  • 4 green hatch chiles

  • 1 tbsp oil

  • ½ onion, diced

  • 1 lb lean ground turkey

  • 2 tbsp Melinda’s Chipotle Hot Sauce

  • 1 tsp cumin

  • 1 tbsp diced cilantro

  • ½ tsp paprika

  • 1 cup monterrey Jack cheese

  • Additional cilantro for garnish

Preheat your grill to 400 degrees or turn on your broiler in your oven if you chose not to use the grill.

Cut a slice down the hatch chile and use a spoon to remove the seeds. Grill or broil them until the skin starts to blister and char. Next, remove them from the grill. In a skillet, heat up the oil and add the diced onion. Once softened, add the ground turkey, hot sauce, spices, and chopped cilantro.

Cook the meat until the turkey is cooked through. Using a spoon, stuff the meat mixture into the hatch chiles. Top with the cheese and broil for a few minutes until the cheese starts to bubble and brown. Sprinkle them with fresh cilantro for garnish.

If you are on the 21 day fix program, each pepper counts as 1 green, 1 blue, 1 red, 1 teaspoon. You may also want to check out these other approved recipes.

Can’t wait to make this recipe? Pin or share it with others!

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  • Reply
    August 31, 2018 at 2:45 am

    NEVER put turkey in mexican food and after roasting the chile; peel the skin off.

    • Reply
      Karen Reinsberg
      September 6, 2018 at 7:04 pm

      Hey Rebecca, Thanks for checking out the recipe! This recipe is a spin on stuffed bell peppers and is not made to mimic a Mexican-style recipe, like chile rellanos. If you prefer to have the skins removed, go for it! Most stuffed hatch chile recipes you’ll find leave the skin intact in order to help hold all the fillings in. Hope you’re enjoying hatch season!

  • Reply
    October 14, 2019 at 12:25 pm

    As a former New Mexican, is this a traditional recipe? No. Was it fantastic? Yes. I didn’t use ground turkey, beef was fine, but definitely gave me a slight chile rellano fix here in Colorado without having to fry anything up. Thanks for sharing the idea!

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