Best 4 Grilled Chilies With Beef And Cheese Stuffing Rsc Recipes
Embark on a culinary adventure with our tantalizing recipes featuring grilled chilies stuffed with a delectable blend of beef, cheese, and aromatic herbs. These stuffed chilies are a symphony of flavors and textures, sure to delight your taste buds.
Delight in the classic Stuffed Poblano Peppers, where tender poblano chilies are filled with a savory mixture of ground beef, rice, and a medley of Mexican spices, creating a harmonious balance of heat and flavor.
Experience the richness of Beef Stuffed Bell Peppers, where succulent bell peppers are generously filled with a hearty combination of seasoned ground beef, rice, and a blend of vegetables, resulting in a satisfying and colorful dish.
Discover a unique twist with our Cheesy Stuffed Jalapeños, where fiery jalapeños are expertly stuffed with a luscious filling of cream cheese, cheddar cheese, and a touch of bacon, delivering a perfect balance of spice and creaminess.
Indulge in the simplicity of Grilled Chilies with Beef and Cheese Stuffing, where Anaheim chilies are meticulously grilled and filled with a delightful combination of seasoned ground beef, melty cheese, and a hint of smoky flavor, creating a truly unforgettable experience.
Each recipe offers its own distinct flavor profile and culinary charm, catering to a wide range of preferences. Whether you prefer the classic flavors of poblano peppers or the vibrant heat of jalapeños, these stuffed chili recipes are sure to satisfy your cravings and leave you wanting more.
GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
- Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.
STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
- Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
- Preheat broiler to high.
- Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
- Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
GRILLED CHILIES WITH BEEF AND CHEESE STUFFING #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. What's better than grilled chillies? Grilled chilies stuffed with a beefy, cheesy filling. Hatch Chilies in season or Poblano peppers the rest of the year get a simple, tasty treatment in a recipe that yields a lot of flavor for very little work. Great for picnics and cookouts. These re-heat beautifully in the microwave so you don't need to be afraid to make the whole batch, but its easy to cut the recipe in half if you prefer. And if you are feeding anyone who can't tolerate hot peppers you can substitute Cubanelles or Italian Frying Peppers.
Provided by 3KillerBs
Categories Peppers
Time 1h
Yield 12 peppers
Number Of Ingredients 8
Steps:
- Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together.
- Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture.
- Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end.
- Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out.
- Wrap each pepper in foil and fold the ends over to create a good seal.
- Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy.
- I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice.
- Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold.
- Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips.
- Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts.
- Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling.
- Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot.
GRILLED PEPPERS AND CHILES
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Heat a charcoal grill to medium-high. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.
Tips:
- Choose the right chilies: Poblano and Anaheim chilies are good options for this recipe, as they are mild in flavor and have a good size for stuffing.
- Roast the chilies properly: Roasting the chilies brings out their flavor and makes them easier to peel. To roast the chilies, place them on a baking sheet and broil them for 5-7 minutes per side, or until they are blackened. Once roasted, place the chilies in a paper bag and let them steam for 10 minutes. This will make it easier to peel off the skin.
- Make sure the stuffing is well-seasoned: The stuffing is what gives these chilies their flavor, so make sure it is well-seasoned. Use a variety of spices, such as chili powder, cumin, oregano, and garlic powder, to give the stuffing a flavorful kick.
- Don't overcook the chilies: The chilies should be cooked until they are tender, but not mushy. Overcooking the chilies will make them tough and chewy.
- Serve the chilies with your favorite toppings: These chilies can be served with a variety of toppings, such as sour cream, salsa, guacamole, or shredded cheese. You can also serve them with a side of rice or beans.
Conclusion:
Grilled chilies with beef and cheese stuffing are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chilies are roasted until tender, then stuffed with a flavorful mixture of beef, cheese, and spices. The chilies are then grilled until the cheese is melted and bubbly. This dish is sure to be a hit with your family and friends.
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