CHEESY STUFFED PEPPERS RECIPES

CHEESY STUFFED CHERRY PEPPERS | RECIPE - RACHAEL RAY SHOW

Cheesy Stuffed Cherry Peppers | Recipe - Rachael Ray Show image

Cheesy Stuffed Cherry Peppers

Provided by The Rachael Ray Staff

Number Of Ingredients 8

Ingredients

1 small log (about 5 ounces) herbed goat cheese
softened
4 scallions
thinly sliced on the bias
Salt and ground black pepper
1 jar pickled cherry peppers
drained
stems and seeds removed

Steps:

Preheat oven to 400F
In a mixing bowl, combine the goat cheese, scallions, some salt and pepper
Stuff the peppers with the cheese mixture then arrange the stuffed peppers in a baking dish
Bake uncovered until the heated through and light golden brown on top, about 15 minutes
Serve warm

BEST CHILI CHEESY STUFFED PEPPERS - HOW TO MAKE CHILI ...

Best Chili Cheesy Stuffed Peppers - How To Make Chili ... image

Come fall, stuffed peppers are the comfort food we crave. Try these chicken chili versions for a new twist on an old classic.

Provided by DELISH.COM

Categories weeknight meals comfort food dinner

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil, plus more for greasing pan
8 bell peppers, tops and cores removed
1/4 tsp. freshly ground black pepper, divided
1 lb. ground chicken
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 tbsp. low-sodium chili seasoning
1 tbsp. Worcestershire sauce
1 (14.5 oz) can chopped tomatoes, drained
1 1/2 c. cups quinoa, cooked
8 oz. Velveeta, cut into ¼” cubes
1/4 c. red onion, sliced, for serving
1/2 bunch cilantro, for garnish
1/4 c. sour cream, for serving
1 lime, cut into wedges

Steps:

Preheat oven to 400°F and grease a 9”x13” baking dish with olive oil. Add peppers to dish and drizzle with olive oil; season with ½ the pepper. (If they do not sit flat, cut the bottoms to flatten.) In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, chopped tomatoes, quinoa and ½ the Velveeta. Season with remaining pepper and stir together until combined. Divide filling between prepared peppers, about ? cup in each pepper. Top each pepper with 1 tablespoon of Velveeta. Cover dish with foil and bake for 1 hour 25 minutes, until filling is cooked through (reach internal temp 165°F) and peppers are softened. Remove peppers from oven, garnish each with red onion, cilantro, sour cream, and lime wedges.

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