CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS
Make and share this Chipotle Salsa Petite Tender With Stuffed Mini-Sweet Peppers recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Peppers
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Chipotle Salsa Petite Tender:.
- Preheat grill.
- Cut onion into 1-inch chunks.
- Cut meat into 1-inch cubes, about 32 pieces; wash hands.
- Combine salsa, Worcestershire sauce, and soy sauce. Reserve 1/4 cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight).
- Thread onions and meat alternately on skewers. Place skewers on grill; grill 4-5 minutes, turning often, or until meat is 145°F (for medium rare). Baste skewers with reserved 1/4 cup marinade during last 2 minutes of grill time. Serve.
- Stuffed Mini-Sweet Peppers:.
- Preheat grill.
- Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane.
- Cut bacon slices in half.
- Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half.
- Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
- Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.
Nutrition Facts : Calories 173.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 40.7, Sodium 526.2, Carbohydrate 8.6, Fiber 1.8, Sugar 4.3, Protein 7.2
CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
Steps:
- Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
- Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
UNCLE BILL'S STUFFED SWEET PEPPERS
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
Provided by William Uncle Bill
Categories Brown Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
Nutrition Facts : Calories 486, Fat 19, SaturatedFat 6.2, Cholesterol 60.2, Sodium 869.2, Carbohydrate 52, Fiber 5.6, Sugar 14.7, Protein 25.9
CHIPOTLE BEEF STUFFED PEPPERS
A recipes found in a Pillsbury Cookbook found at the check out stand of the grocery store. You can also you two cups of cooked rice in place of the instant rice. This makes four large servings.
Provided by LARavenscroft
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
- Drain and add corn, chiles and egg; mix well.
- Stir in cooked rice and 1 cup of the cheese.
- Cut bell peppers in half lengthwise; remove seeds and membrane.
- Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
- Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
- Top each with 2 tablespoons salsa.
- Cover tightly with foil.
- Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
- Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
- Bake uncovered an additional 5 to 10 minutes or until cheese is melted.
CHIPOTLE SALSA
Make and share this Chipotle Salsa recipe from Food.com.
Provided by Food.com
Categories Mexican
Time 5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Add tomatoes and their juices, garlic, chiles, chipotle sauce, and onion to the bowl of a food processor. Blitz until slightly chunky.
- Add cilantro and lime juice, then pulse until salsa is almost smooth. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 189.8, Fat 1.3, SaturatedFat 0.2, Sodium 1147.6, Carbohydrate 45.3, Fiber 9.8, Sugar 22.2, Protein 8.1
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