Chipotle Flavored Stuffed Peppers Recipes

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.

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.

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.

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.

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.