Hatch Green Chili Bake

I love my meals spicy, easy and loaded with flavor and plant-based nutrients. This meal checks all of those boxes and it's a little tribute to Albuquerque, where the idea for Plant-Based Cookbook...Well Kind Of was born, and where most of the book was created.

It's takes about 12 minutes to assemble and 25 to bake and makes enough to serve 4 for one meal or 2 with leftovers.

Give it a try, put your own twists on it and tag us in your photos. @coachalie @nicpheff or #candnwellness


  • 6-8 hatch green chilis cut in half with seeds scooped out.

  • 1/2 bag of right rice (Garlic Herb or Spanish flavor are amazing in this)

  • 1-1 1/2 cups of mashed black beans or Trader Joe's Black Bean Dip

  • 1 1/2 cups of salsa

  • 2 TBSP nutritional yeast

  • 1/2 yellow bell pepper, diced

  • 1/2 red onion, diced

  • 2 handfuls of arugula

  • 2 TBSP cilantro, chopped (optional)


  • Preheat oven to 425 degrees and lightly grease a glass baking dish (9 X 9 is a good size).

  • In a small sauce pan, bring water to a boil per Right Rice package directions. Once it's boiling, add your rice, turn off heat, cover and let sit for 12 minutes.

  • While the rice is sitting, chop your veggies.

  • Lay the chili peppers out insides facing up in your baking dish. Then top with each ingredient finishing with your rice.

  • Cover with foil and bake for 25 minutes.

  • Remove from oven and let cool a bit before serving.

I ate this cold for lunch again the next day and it was even more delicious than it was hot on day 1!

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