Best Salsa Stuffed Peppers Recipes

SAM'S SALSA STUFFED BELL PEPPERS

Steps:

• Heat oven to 350 degrees.
• Cut green peppers in half length wise and discard seeds and membrane, place in a 9x13 inch pan.
• In a large bowl mix ground beef, egg, milk, breadcrumbs, 1 cup of cheese, onion, garlic, Italian seasoning, salt and pepper.
• Fill peppers with meat mixture.
• Combine soup and salsa and spoon over stuffed peppers.
• Bake covered for 45 minutes.
• Uncover and sprinkle with remaining cup of cheese.
• Bake uncovered for an additional 15 minutes.

CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS

Steps:

• Chipotle Salsa Petite Tender: 1. Preheat grill. 2. Cut onion into 1-inch chunks. 3. Cut meat into 1-inch cubes, about 32 pieces; wash hands. 4. Combine salsa, Worcestershire sauce, and soy sauce. Reserve ¼ cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight). 5. 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 ¼ cup marinade during last 2 minutes of grill time. Serve. Stuffed Mini-Sweet Peppers: 1.Preheat grill. 2.Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane. 3.Cut bacon slices in half. 4.Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half. 5.Wrap one-half slice bacon around each pepper and secure ends with toothpicks. 6.Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.

SALSA STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
• While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
• Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
• Serve with a nice tossed salad for a complete meal.
• Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

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.

SALSA-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a 13x9 inch pan with nonstick spray.Set aside.
• Place bell pepper in a small dish, cut side up.
• Add about 1/4" of water to pan, cover, and microwave on high until peppers begin to soften, about 3 minutes. Don't overcook.
• Remove pan, turn peppers upside down and shake out excess water.
• Place peppers cut side up in the prepared pan.
• Stir the spice blend ingredients in a medium bowl.
• Stir the filling ingredients together in another bowl.
• Add the mixed spiced ingredients to the mixed filling ingredients and stir well.
• Mound the filling in the peppers, pressing down lightly and rounding the top.
• Bake, uncovered, until filling is hot and peppers are tender, about 30 minutes.
• Meanwhile, stir the sauce ingredients together. Drizzle over hot peppers when done.
• Note: Spice up your rice and chicken before adding it to the rest of the ingredients. Otherwise,it will be kind of bland. I prefer this dish with spanish or mexican rice. For the chicken, I cook it with taco seasonings from a pouch before assembling this dish.