Chipotle Salsa Petite Tender With Stuffed Mini Sweet Peppers Recipes

CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS

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.

CHIPOTLE SALSA

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.

CHIPOTLE BEEF STUFFED PEPPERS

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.

STUFFED MINI PEPPERS

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!

STUFFED MINI SWEET PEPPERS

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).