Grilled Peppers And Chiles Recipes

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

GRILLED PEPPERS

Steps:

• Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
• Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
• Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
• While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
• Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
• Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
• Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
• Spoon rice mixture into the green peppers. Top with remaining cheese.
• Return to the oven until cheese is melted, about 5 minutes.

GRILLED PEPPERS AND CHILES

Steps:

• Heat a charcoal grill to medium-high. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.

GRILLED PEPPERS AND ZUCCHINI

Steps:

• Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

GRILLED POTATOES & PEPPERS

Steps:

• In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

GRILLED CHILI

Steps:

• Prepare a coal fire or preheat a gas grill.
• Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.
• Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).
• Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.
• Remove beef cubes from skewers and set aside.
• Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.
• Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).
• Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.
• Serve with garnished with shredded cheese or sour cream, if desired.

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.