Best Chipotle Salsa Petite Tender With Stuffed Mini Sweet Peppers Recipes

CHIPOTLE BLENDER SALSA

Steps:

• Pulse the onion and garlic a few times in a food processor or blender.
• Add remaining ingredients and continue pulsing until you've reached your desired texture.
• Adjust seasoning, if necessary.
• Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.

CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS

Steps:

• Chipotle Salsa Petite Tender:.
• Preheat grill.
• Cut onion into 1-inch chunks.
• Cut meat into 1-inch cubes, about 32 pieces; wash hands.
• Combine salsa, Worcestershire sauce, and soy sauce. Reserve 1/4 cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight).
• Thread onions and meat alternately on skewers. Place skewers on grill; grill 4-5 minutes, turning often, or until meat is 145°F (for medium rare). Baste skewers with reserved 1/4 cup marinade during last 2 minutes of grill time. Serve.
• Stuffed Mini-Sweet Peppers:.
• Preheat grill.
• Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane.
• Cut bacon slices in half.
• Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half.
• Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
• Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

UNCLE BILL'S STUFFED SWEET PEPPERS

Steps:

• Carefully cut out the stem portion of the peppers.
• Remove seeds and membranes carefully and discard.
• Place peppers (stand upright) in a large saucepan.
• Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
• Drain well; set aside covered.
• In a medium saucepan, add rice and chicken broth and bring to boil.
• Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
• In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
• Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
• Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Carefully stuff peppers with mixture.
• Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
• Spoon any remaining mixture over peppers.
• In a small mixing bowl, mix together ketchup and water.
• Pour this sauce equally over the stuffing in each pepper.
• Cover casserole dish with a lid or tightly with aluminum foil.
• Bake in preheated 350 F oven for 20 minutes.
• Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
• Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
• Serve hot.
• You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.

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 SALSA

Steps:

• Add tomatoes and their juices, garlic, chiles, chipotle sauce, and onion to the bowl of a food processor. Blitz until slightly chunky.
• Add cilantro and lime juice, then pulse until salsa is almost smooth. Season to taste with salt and pepper and serve.