Hatch peppers scream Summer, but be careful, because they can be as hot as the temps outside. 


6 large hatch chiles (about 1 pound)

1 tablespoon olive oil

3/4 cup long grain brown rice

1/2 cup chopped red onion

1/3 cup chopped pineapple

1 clove of garlic, grated (about 1/4 teaspoon)

1/4 cup chopped cashews 

1/4 teaspoon salt

1/2 cup beer 

3 cups chicken stock

2 tablespoons unsalted butter

1 tablespoon flour

1/4 cup crumbled goat cheese

1/4 cup water


Preheat oven to a high broil. Open chiles by slicing lengthwise and remove seeds, then rinse chiles in cold water. Place chiles on a rimmed baking sheet and broil for 5 minutes until blistering. Remove from oven and set aside until needed.  

In a large deep sauté pan, heat olive oil over medium heat. Add rice and cook, stirring often, until toasted and popping, about 5 minutes. Add onion, pineapple, garlic, cashews, and salt. Cook for approximately 2 minutes until softened. Add beer and cook until evaporated, about 5 minutes. Add chicken stock and cook uncovered for 40 minutes, stirring occasionally, until evaporated and rice is cooked al dente.

Reduce heat of oven to 350 F. Evenly distribute rice mixture among broiled chiles. Bake for 10 minutes. 

Meanwhile, in a small saucier pan, melt butter and flour over low heat, stirring constantly. Add goat cheese and stir until melted. Add water and stir until combined. Remove from heat. 

Increase oven heat to a high broil. Place one large dollop of the goat cheese bechamel on top of each chile. Return to oven and broil for 5 minutes or until cheese is browning.