Chili Cheese Grilled And Stuffed Bell Peppers Recipes

GRILLED CHEESE-STUFFED ROASTED RED PEPPERS

Steps:

• Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
• Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
• Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
• Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

GRILLED CHEESE STUFFED POBLANO PEPPERS RECIPE

Steps:

• Heat grill to medium heat and lightly oil the grates.
• Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
• Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
• Slit each poblano pepper from stem to tip and scoop out the innards.
• Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
• Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
• Serve!

GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE

Steps:

• Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
• Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
• Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
• Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes.
• Remove from grill and serve at once.

GRILLED CHEESE-STUFFED CHILE TACOS

Steps:

• Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves.
• Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.
• Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain.
• Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes.
• Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft.
• To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.

CHILI CHEESE GRILLED AND STUFFED BELL PEPPERS

Steps:

• Begin by browning the chicken with a bit of salt and pepper. Add the cooked rice and the broccoli, lightly sauté.
• Add the chili and stir well. Continue to heat through till broccoli is slightly tender.
• Meanwhile, cut off the tops of your bell peppers and remove the seeds. If necessary, cut the bottoms in a small, thin line if needed for them to stand upright.
• Now stuff your peppers! Do about a tablespoon at a time, sprinkling with small pieces of the VELVEETA® all throughout, between each tablespoon of filling - using about 4 tablespoons.
• Top with a few more slices, reserving about 2 ounces to top it with while on the grill.
• Heat your grill on a medium/low heat, being sure to brush the racks with oil so they don't stick. If using charcoal, heat your coals on one side of the grill, and place the peppers on the cooler half. The heat should be about 300 degrees. Place the tops on the top rack, and let cook for about 30 minutes.
• Since the filling is precooked, you're just waiting for the peppers to cook and the VELVEETA® to melt.
• About 15 minutes into the grill time, add the remaining 2 ounces of VELVEETA®, then cover with the tops to help it melt.
• The peppers are done once they are mostly soft, but still firm enough to hold their shape. If cut into, they are no longer crisp, instead they're soft, and pliable.
• Serve with toasted bread. I just cut a French loaf in half and buttered it, then added it to the grill about 5-10 minutes before the peppers were done.
• Enjoy!

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.

FOUR-CHEESE STUFFED GRILLED PEPPERS

Steps:

• Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
• In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
• Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
• Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
• Transfer the peppers to plates and serve.
• You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.

GRILLED AND STUFFED BELL PEPPERS

Steps:

• Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
• Meanwhile, half bell peppers and remove seeds and membranes.
• With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
• Once rice is finished, stir in butter, salt, pepper, and basil.
• Toss cheese with flour, then stir into rice mixture.
• Pack bell pepper halves with rice mixture.
• Grill on medium high heat for 15 min or until peppers are cooked through.