Chipotle Salsa Petite Tender With Stuffed Mini Sweet Peppers Recipes

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CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS



Chipotle Salsa Petite Tender With Stuffed Mini-Sweet Peppers image

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

1 large sweet onion
2 beef shoulder, petite tenders (1 1/4-1 1/2 lb)
1 cup chipotle salsa
1 tablespoon Worcestershire sauce
2 teaspoons reduced sodium soy sauce
1 large zip-top bag
8 (12 inch) wooden skewers
1 (8 ounce) bag mini-sweet bell peppers
1 (2 1/2 ounce) package precooked bacon slices, slices
4 ounces jalapeno-cheddar cream cheese
4 ounces shredded sharp cheddar cheese
toothpick

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

RICE STUFFED MINI SWEET PEPPERS(TURKEY)



Rice Stuffed Mini Sweet Peppers(Turkey) image

In this recipe the filled peppers are covered with their own "lids" - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.

Provided by Sharon123

Categories     Medium Grain Rice

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs assorted sweet mini bell peppers (red, yellow, and orange)
2 medium onions, peeled and finely chopped (2 cups)
1/2 cup olive oil
1/2 tablespoon tomato paste
1/2 tablespoon red pepper paste
1 cup medium grain rice plus 1/4 cup medium grain rice, well rinsed and drained (such as Calrose)
1 teaspoon sugar
1 tablespoon finely crushed dried mint
1 teaspoon salt
2 cups water
extra olive oil, to drizzle on cooked peppers
grape tomatoes (optional topping for pepper tops)

Steps:

  • First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
  • Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
  • Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
  • Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.

Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 1.6, Sodium 244.9, Carbohydrate 22.4, Fiber 2.3, Sugar 3.6, Protein 2.4

CHEESE STUFFED MINI SWEET PEPPERS



Cheese Stuffed Mini Sweet Peppers image

This quick and easy recipe requires few ingredients and can be served as an appetizer or side dish. The brand names and flavors of the products I used are just a suggestion and can be easily changed to your favorite.

Provided by JudyJudyJudee

Categories     < 60 Mins

Time 40m

Yield 24 peppers, 6 serving(s)

Number Of Ingredients 4

12 mini sweet peppers
1/2 cup alouette garlic and herb cheese spread
1/4 cup seasoned panko breadcrumbs
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.

STUFFED MINI SWEET PEPPERS



Stuffed Mini Sweet Peppers image

Make and share this Stuffed Mini Sweet Peppers recipe from Food.com.

Provided by Stephy Jo

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1 (16 ounce) package mini multi colored sweet peppers
1 (8 ounce) package cream cheese
5 jalapeno peppers, minced

Steps:

  • Mix Cream cheese and jalapeno's together.
  • Cut the tops off of the peppers and clean out the seeds inside.
  • Stuff the peppers tightly with the cream cheese.
  • Cover and refrigerate (preferably overnight).

Nutrition Facts : Calories 234.5, Fat 19.9, SaturatedFat 11, Cholesterol 62.5, Sodium 187.4, Carbohydrate 10.3, Fiber 2.9, Sugar 7.3, Protein 4.7

STUFFED MINI PEPPERS



Stuffed Mini Peppers image

I had some leftover ingredients I wanted to use before they went bad, so came up with this. If you cannot stand Veal, just try a pound of ground Pork.

Provided by mbwolf

Categories     < 60 Mins

Time 50m

Yield 24 peppers

Number Of Ingredients 7

1/2 lb ground pork
1/2 lb ground veal
2 teaspoons minced garlic
1/2 cup diced onion
6 ounces cream cheese (Soft or Softened)
1 lb mini sweet bell pepper, Assorted colors
8 ounces tomato sauce

Steps:

  • Brown pork and veal over medium high heat. Add minced garlic as meat is close to finished. If very fatty, drain, then allow to cool. Add the diced onion to the meat.
  • While this is going on, I prepare the peppers. I slice on side off, trying to make a flat side they can lay on and create a bowl. (I save the sliced pieces to use in other recipes.) Use a spoon to scoop out the seeds and "ribs" and rinse under cool water.
  • Mix the meat and cream cheese in a bowl while the meat is still warm. (I think the consistency is right at about 6 ozs, but play with it.) Chill in the refrigerator while you finish cleaning the peppers.
  • Fill each pepper bowl with the chilled meat/cream cheese mixture and arrange them in a baking dish.
  • Cook in 350 degree oven. After 15 minutes, drizzle the tomato sauce over/around the peppers. Peppers should be done after 30 minutes total. Let cool for 5 minutes.
  • When serving, cut the stem end off and enjoy!

Nutrition Facts : Calories 70.6, Fat 5.1, SaturatedFat 2.4, Cholesterol 22.4, Sodium 86.5, Carbohydrate 2.1, Fiber 0.5, Sugar 1.2, Protein 4.2

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

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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