CHEESE-STUFFED PEPPERS: CHILE RELLENOS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 8 servings of 2 peppers each
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
- In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
- Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
- Transfer to a platter and let rest for 5 minutes before serving.
CHORIZO-STUFFED PEPPERS WITH GREEN CHILE RANCHERO SAUCE
A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle.
Provided by Kristen Foery
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
- Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
- Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
- Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
- Heat enchilada sauce mixture in microwave oven for 2 minutes.
- Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.
Nutrition Facts : Calories 952.8 calories, Carbohydrate 92.2 g, Cholesterol 102.9 mg, Fat 47.5 g, Fiber 7.5 g, Protein 36.8 g, SaturatedFat 19.6 g, Sodium 1952.1 mg, Sugar 9 g
CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T
I looked at several recipes to create my own with the ingredients I wanted to use. These came out so well, I thought I would share the recipe. My young boys actually ate this, I made a mild version for them, and my husband loved it. If you like spicy, you will love it with 3-4 chile peppers. Bon Appetit!
Provided by jenguinn_7248257
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Tomato sauce:.
- Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
- Filling:.
- Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
- Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
- Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
- Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.
CHILE RELLENO CAMARóN (SHRIMP STUFFED GUERO CHILE PEPPERS
Make and share this Chile Relleno Camarón (Shrimp Stuffed Guero Chile Peppers recipe from Food.com.
Provided by Rescurat
Categories < 60 Mins
Time 35m
Yield 8 Peppers
Number Of Ingredients 7
Steps:
- Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo).
- Remove the seeds, core, and veins, leaving the stem intact.
- Mince shrimp; add old bay, garlic, and cilantro.
- Stuff peppers with shrimp.
- Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly sauté.
- Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
- Cover and simmer until done through.
Nutrition Facts : Calories 57.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 110.4, Sodium 127.1, Carbohydrate 0.3, Protein 11.9
STUFFED CHILE PEPPERS
Mouth-watering stuffed chili peppers casserole recipe- for dinner that's ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
- In medium bowl, pour water over bulgur. Let stand, stirring occasionally, 10 minutes or until water is absorbed. Stir in corn, 1/4 cup of the cheese, the jalapeño pepper, marjoram and garlic powder.
- Slice chilies along one side; remove ribs and seeds. Drain well. Stuff about 1/4 cup filling into each chile. Place seam side down in baking dish. Top with salsa and remaining cheese.
- Bake, uncovered, 25 to 30 minutes or until hot. Just before serving, spoon yogurt over chilies.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g
TURKEY STUFFED POBLANO CHILE PEPPERS
Make and share this Turkey Stuffed Poblano Chile Peppers recipe from Food.com.
Provided by Ann Sanders
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Spray 13x9 (3qt.) with cooking spray.
- Cut opening in one side of each chile.
- Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
- Spray large skillet with cooking spray.
- Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
- Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
- With small spoon, stuff chiles with turkey mixture.
- Place in baking dish.
- Lightly spray tops of chiles with cooking spray.
- In a small bowl, combine tomatoes and green chiles; mix well.
- Pour over stuffed chiles in baking dish.
- Bake at 350 for 30-40 minutes or until chiles are tender.
- Sprinkle with remaining 1 cup cheese.
- Bake an additional 3 minutes or until cheese is melted.
INDIAN STUFFED ANAHEIM CHILE PEPPERS
There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com
Provided by ShowMeTheCurry.com
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make a lengthwise slit in the peppers and remove the seeds.
- In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
- Generously fill peppers with the peanut mixture.
- Lightly coat outside of peppers with a little oil (using pastry brush or hands).
- Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
- Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
- Remove from skillet and serve hot or at room temperature.
- Tip: Buy similar size peppers so they cook evenly.
Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6
SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
Steps:
- Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.;
CHIPOTLE CHILE STUFFED PEPPERS
Stuffed peppers with wonderful flavor. Top with sour cream and salsa. Back beans can be subsitute if you do not have meat protien.
Provided by Kathy Williams
Categories Pork
Time 1h30m
Number Of Ingredients 17
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.
CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)
A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!
Provided by Lucy Loo
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 23
Steps:
- Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
- In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
- Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
- To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g
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