Chipotle Flavored Stuffed Peppers Recipes

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CHIPOTLE CHICKEN STUFFED PEPPERS



Chipotle Chicken Stuffed Peppers image

Make and share this Chipotle Chicken Stuffed Peppers recipe from Food.com.

Provided by Boars Head Recipes

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup cream cheese
1/4 cup Boar's Head Chipotle Gouda, diced small
2 tablespoons Boar's Head Chipotle Gouda, shredded
1/2 cup Boar's Head Chipotle Chicken, sliced 1/8-inch thick, diced small
4 jalapeno peppers, sliced in half, de-seeded and stems removed
8 slices Boar's Head Fully Cooked Naturally Smoked Bacon
nonstick cooking spray

Steps:

  • Preheat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken.
  • On a clean flat work surface, stuff jalapeño peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeño peppers. Wrap a strip of Bacon around each jalapeño pepper.
  • Spray baking sheet with nonstick cooking spray and place jalapeños on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.

Nutrition Facts : Calories 35.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.6, Sodium 31.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 0.6

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.

CHIPOTLE CHICKEN STUFFED PEPPERS



Chipotle Chicken Stuffed Peppers image

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

1/3 cup (2 ounces) Cream cheese
1/4 cup (1.5 ounce) Boar's Head Chipotle Gouda, diced small
2 tablespoons Boar's Head Chipotle Gouda, shredded
1/2 cup (3 ounces) Boar's Head Chipotle Chicken, sliced 1/8" thick, diced small
4 Jalapeno peppers, sliced in half, de-seeded and stems removed
8 slices Boar's Head Fully Cooked Naturally Smoked Bacon
Nonstick Cooking Spray

Steps:

  • Pre-heat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken. On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeno peppers. Wrap a strip of Bacon around each jalapeno pepper. Spray baking sheet with nonstick cooking spray and place jalapenos on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.

CHIPOTLE FLAVORED STUFFED PEPPERS



Chipotle Flavored Stuffed Peppers image

Make and share this Chipotle Flavored Stuffed Peppers recipe from Food.com.

Provided by Chef Toujours

Categories     Mexican

Time 1h20m

Yield 8 Stuffed Peppers, 8 serving(s)

Number Of Ingredients 12

4 bell peppers (green or red)
1 lb ground turkey, browned and drained
2 -4 tablespoons dried chipotle powder (I used 4 but we like spicy!)
1 teaspoon garlic powder
2 teaspoons cilantro
2 tablespoons cumin
1 cup kernel corn
1/2 small onion, diced
1 small zucchini, diced
1 medium tomatoes, diced
1 (10 ounce) can enchilada sauce (I prefer El Paso, medium)
1 -1 1/2 cup shredded monterey jack cheese (or whatever cheese you prefer)

Steps:

  • Preheat oven to 350°.
  • Cut peppers in half lengthwise, removing seeds and stem.
  • Pour about 1/2 can enchilada sauce on the bottom of the dish.
  • Combine ground turkey with spices, herbs, corn, onion, zucchini, and tomato.
  • Stuff peppers generously.
  • Place peppers, cut side up in an oven-proof dish. (I used a 9X13).
  • Pour remaining enchilada sauce over stuffed peppers.
  • Cover tight with foil.
  • Bake 40-45 minutes, or until the peppers become soft.
  • Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with sour cream if you want.

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE



Stuffed Poblano Peppers in a Chipotle Sauce image

As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To counter the spice, serve with a mixed-greens salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 11

4 large poblano peppers
2 teaspoons plus 1 tablespoon vegetable oil
1 tablespoon chopped chipotle chile in adobo
1 garlic clove
Coarse salt and ground pepper
1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
1/3 cup quinoa
8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
1 cup frozen corn kernels
1 can (15 ounces) black soy beans, drained and rinsed
1 cup crumbled fresh goat cheese (4 ounces)

Steps:

  • Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
  • In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
  • In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
  • Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.

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