90 cheese stuffed red chili pepper Recipes

lean ground beef, onion, black beans, brown rice, chili powder, cayenne pepper, paprika, chopped jalapenos, chedder cheese, red peppers

ground beef, taco seasoning mix, water, chili powder, cooked rice, salt, garlic salt, ground black pepper, tomato sauce, divided, red bell peppers, cubes colby-jack cheese

green bell peppers, olive oil, onion, chopped, red bell pepper, chopped, ground chicken, chili powder, dried oregano, salt, pepper, ground cumin, white beans, rinsed and drained, barbecue sauce, tomato paste, cheddar cheese, shredded, sour cream

hamburger meat, onion, chopped, tomato juice, hominy, drained, cheese, grated, chili powder, stuffed green olive, sliced, red chili pepper, chopped

bell peppers, sliced in half stem-to-tip and seeds removed, quinoa, uncooked, onion, diced, black beans, drained and rinsed, roma tomato, seeded and diced, diced green chilies , do not drain, cilantro, minced, salt, pepper, olive oil, monterey jack cheese, grated, cheddar cheese, grated, red enchilada sauce

red bell peppers, sliced in quarter slices (1/2 inch slices), softened cream cheese, diced fresh jalapeno pepper, cooked and crumbled bacon, cooked lobster, chopped, green onions, diced, heavy cream, lemon juice, ground cumin, smoked chili powder, shredded monterey jack cheese, smoked gouda cheese, finely shredded, hot sauce, sour cream, reynolds wrap foil

red bell peppers, meatloaf mix, corn, sliced ripe olives, shredded cheese four cheese blend, converted rice (uncooked ), ground fresh chili paste, condensed tomato soup, petite diced tomatoes

whole wheat tortillas, tomatoes, chopped, fat-free cheddar cheese, shredded, green onion, chopped, chili powder, vegetable oil, minced garlic, cumin, oregano, pepper

refrigerated breadsticks, whole grain mustard, hot chili sauce, cream cheese, dill or sweet pickle, cut into small strips, cheddar, cut into small pieces, red bell pepper , cut into small strips, scallion , cut into thin slices, bacon bits, beef cocktail franks, egg, lightly beaten

red bell peppers (or a mixture, about 4 lb) or 8 yellow bell peppers (or a mixture, about 4 lb) or 8 orange bell peppers (or a mixture, about 4 lb), canola oil or 2 tbsp olive oil, divided, yellow onion, chopped, garlic cloves, peeled and minced, salt, black pepper, chili powder, ground cumin, italian turkey sausage (removed from casing ) or 16 oz lean ground turkey, chunky salsa, baby spinach (rinsed and chopped or use 10 oz frozen spinach that is thawed and squeezed to remove moisture), quinoa (cooked ), brown rice (cooked ), low-fat cheddar cheese, avocados, peeled and pit removed and sliced, low-fat greek yogurt, fresh basil leaf, finely chopped

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

vegetable oil, lean ground beef, onions, finely chopped, garlic cloves, minced, cumin seed, cracked black peppercorns, chili powder, salt, ground allspice, cayenne pepper, unsweetened cocoa powder, worcestershire sauce, tomato paste, tomato sauce, condensed beef broth (undiluted ), corn kernels, /284 ml drained or 2 cups frozen corn kernels, thawed, red kidney beans, /540 ml drained and rinsed or 1 cup dried red kidney beans, cooked and drained, pimento stuffed olive, thinly sliced, green bell pepper, cut into 1/2-inch cubes, hot pepper sauce , tabasco, to taste (optional), all-purpose flour, cornmeal, granulated sugar, baking powder, melted butter, milk or 1 cup butter, egg, beaten, grated cheddar cheese, chopped green chilies , including juice (optional), chopped green onion (optional)

fresh poblano peppers, cin chili recipe follows, chilled, shredded cheese (recommended : mexican style cheese), olive oil, ground beef, beef broth (recommended : swanson s), tomato sauce (recommended : hunt s), onion powder, garlic powder, jalapeno powder, salt, ground black pepper, chicken bouillon granules, beef bouillon granules, red chili powder, garlic powder, cayenne pepper, ground cumin, brown sugar, cayenne pepper, garlic powder, onion powder, chili powder, ground cumin

oil, garlic, peeled,washed and sliced, red chilies, spring onion, washed and finely chopped, red bell pepper, washed and finely chopped, soya sauce, salt , to taste, chili sauce, fresh basil leaf, chicken stock or 1 tbsp vegetable stock, steamed rice, steamed rice, coriander-mint chutney, steamed rice, saffron strands, soaked in, warm water, salt , to taste, dried oregano, fresh coriander leaves, washed and finely chopped, grated cheddar cheese, almond stuffed dates

crumbled corn bread, creamed corn, diced onion, diced red bell pepper, diced green chilies, shredded cheddar cheese, shredded pepper jack cheese, egg lightly beaten, chopped fresh cilantro, ancho chili powder

whole peeled tomatoes, garlic, peeled, chipotle pepper (packed in adobo sauce), olive oil, red onion, diced, red bell pepper, diced, plum tomato, diced, pinto beans, drained and rinsed, cooked quinoa, chili powder, chopped green onions , optional, poblano peppers (4 if small), grated reduced-fat pepper jack cheese, avocado cream sauce , recipe follows, diced tomatoes, for garnish , optional, green onions, sliced, for garnish , optional, ripe avocado, reduced-fat greek yogurt, juice of 1 lime, kosher salt and freshly ground black pepper

green and/or red sweet peppers , cut into thin strips, red onion , cut into thin 1-inch-long strips, olive oil or cooking oil, ground cumin, chili powder, snipped fresh parsley or cilantro, reduced-fat cream cheese (tub style ), flour tortillas, salsa (optional)

oil, red bell pepper, chopped (use a very large pepper or use 2 smaller bell peppers), grated monterey jack cheese, corn kernels, drained, caned creamed corn, tomatoes, seeded and chopped, sour cream (don tsp use low or no-fat ), mild green chilies, chopped, chopped green olives (pimiento-stuffed), chopped fresh cilantro, salt and pepper, soft flour tortillas (use the 6-7-inch size tortillas), salsa