Chipotle Beef Stuffed Peppers Recipes

CHIPOTLE SHREDDED BEEF

Chipotle Shredded Beef image

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Steps:

In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MEXICAN BEEF-STUFFED PEPPERS

Mexican Beef-Stuffed Peppers image

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

Steps:

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

CHIPOTLE BEEF STUFFED PEPPERS

Chipotle Beef Stuffed Peppers image

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

Ingredients

1 cup instant rice, uncooked
1 cup water
16 ounces lean ground beef
1 (11 ounce) can mexicorn whole kernel corn, drained
2 chipotle chiles in adobo, chopped
1 egg (beaten)
6 ounces monterey jack cheese, shredded
4 bell peppers, any color
1 cup chunky salsa
1/4 cup green onion, chopped

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.

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