Best Chipotle Chile Stuffed Peppers Recipes

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE

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.

CHIPOTLE CHILE STUFFED PEPPERS

Steps:

• 1. Preheat oven 350 F. In a medium sauce pan cook bacon until done. Remove bacon and set half of the fat a side. In same pan cook onions until translucent. Add pork and brown until done. Remove and set aside.
• 2. With the remaining bacon fat, over med heat sautee garlic, and pepper flakes until fragrant. Add diced tomatoes, cumin, coriander,paprika, cinnamon, chipotle powder,and sugar. Cook until juices has reduced by half. Add Bacon and pork mixture. Cook until thickened. Remove to a large bowl to cool.
• 3. In a heavy pot cook brown rice according to directions, meanwhile bring a large pot of salted water to boil. Cut and remove seeds and membrane of the peppers to your liking. Add peppers and cook just until tender. Place in a glass baking dish.
• 4. Mix in the shredded cheeses, the cooked rice, and 1 egg to the meat mixture. Spoon mixture into peppers and top with mozzarella cheese.
• 5. Cover with foil and bake for 30 minutes, taking the foil off the last 5 minutes of cooking time. Serve with sour cream and salsa.

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.

CHIPOTLE CHICKEN STUFFED PEPPERS

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.