Best Chipotle Flavored Stuffed Peppers Recipes

Chipotle Chicken Stuffed Peppers image

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 Flavored Stuffed Peppers image

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.

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 Beef Stuffed Peppers image

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.