Chili Stuffed Peppers Recipe

Chili Stuffed Peppers Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: Easy

Are you a leftover lover or hater? I love turning today's leftovers into tomorrow's masterpiece, and stuffed peppers are the perfect masquerade for leftover meat, veggies, rice, chili, and so much more.  For this recipe, we used leftover chili, seasoned with Cherchies® Select Grilling Rub & Seasoning Blend and Cherchies® Black Bean & Corn Salsa (or Cherchies® Vidalia Onion Peach Salsa).  

Make the chili one night and use the leftover chili in these stuffed peppers for round two later in the week.  Not only is this recipe a creative way to use up leftovers, but it is also the perfect dish to hide those unsuspecting vegetables from any picky eaters, and dinner on those busy nights is ready in about 30 minutes. It doesn’t get much easier than that!

Enjoy!

Comment below and let us know if you made these delicious stuffed peppers.  As always, thank you for visiting, and please come back again!

Ingredients  

• 1 yellow (sweet) onion, diced

• 1 Tablespoon (Tbsp) olive oil

• 1 pound (lb) ground turkey or beef

• 3 generous Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend

• 1 Tablespoon (Tbsp) Minor's Beef Base, dissolved in 1/4 cup of water (could substitute 1 beef bouillon cube dissolved in 1/4 cup water or 1/4 cup prepared beef broth)

• 1 jar of Cherchies® Black Bean & Corn Salsa or Cherchies®Vidalia Onion Peach Salsa 

• 1 15.5 oz. can black beans, drained and rinsed

• 1/2 cup shredded Mexican Cheese blend, plus another cup for topping

• Assorted large peppers (red, green, yellow, or orange), washed, sliced, and deseeded

• 4 green onions, sliced (optional for garnish)

• Chopped cilantro (optional for garnish)
  

Preparation  
Preheat oven to 350 degrees.

In a large skillet, sauté onion in olive oil on medium-low heat until translucent.  After the onion has cooked, add ground meat, Cherchies® Select Grilling Rub & Seasoning Blend, and beef base or bouillon mixed in water.

Turn heat to low and simmer until the meat is no longer pink. While meat is cooking, prepare the peppers. Wash, slice in half, and remove the seeds from the peppers.  Place the peppers on a lightly greased or parchment paper-lined baking sheet and set aside. (If peppers wobble to one side, roll up a little aluminum foil and place near peppers to stabilize while cooking. This also prevents the filling from spilling out).

As meat finishes cooking, add Cherchies® Black Bean & Corn Salsa or Cherchies® Vidalia Onion Peach Salsa, the can of black beans to the mixture, stir, and cook for a few more minutes.  Next, add 1/2 cup shredded cheese to the meat mixture and stir until melted. Turn off the heat and allow the meat to cool for ten minutes. (This will make filling the peppers easier).

After the meat has cooled slightly, carefully fill the peppers shells with the chili and return to the baking pan.  Sprinkle the remaining 1 cup of cheese over peppers.  Bake in the oven for 15-20 minutes, or until bubbly and the cheese is melted.

Garnish with chopped green onions and/or chopped cilantro (optional), and serve!

Enjoy!

Enjoy!

Peachy Chicken And Vegetable Kabobs Recipe

Peachy Chicken & Vegetable Kabobs Recipe

How was your weekend? Our summer kickoffs may have changed this year, but hopefully, everyone enjoyed themselves with family and stayed safe at home. The weather was finally beautiful here in Pennsylvania, so we all opted to go outside, enjoy the weather, and have a backyard family bbq, just the five of us. First on the menu was Peachy Chicken & Vegetable Kabobs.

Keeping holiday gatherings normal right now is an understatement, and with limited ingredients and limited trips to the grocery, it changes how we cook. Kabobs lend themselves to whatever protein and vegetables you have on hand, and for this holiday weekend, I made one of our family’s favorites, with a peachy twist. I added Cherchies Vidalia Onion Peach Salsa to the mix and hoped for the best. Probably not the best time to experiment, but challenging my family’s palate is something I often do:). Luckily my experiment worked, and my family devoured the kabobs.

If you are looking to tantalize your taste buds with a new sweet and spicy grilling recipe, look no further. The Vidalia Onion Peach Salsa mixed with soy sauce, garlic, hot sauce, and seasonings, elevate these kabobs from good to exceptional.

So, are you ready to tantalize your taste buds?

Thank you for stopping by. Come back again!

Comment below and let us know if you tried this recipe and if you made any substitutions. Or, you can comment on Instagram #cherchies_gourmet.

Stay safe, stay well, and enjoy time with your family.

Ingredients

• 2-3 Chicken breasts, cut into cubes (more for a crowd)

• 2 Tablespoons (Tbsp.) Cherchies Garlic Seasoning (Can substitute Cherchies Garlic'n Herbs No Salt Seasoning)

• 1 teaspoon (tsp) pepper

• 2 cloves garlic, minced

• 1/2 cup soy sauce

• 1/2 cup Cherchies® Vidalia Onion Peach Salsa

• 1/4 cup hot sauce

• 1/2 Pineapple cut into 1 inch chunks (scales removed and cored).

• 1 red pepper, washed, seeded, and cut into 1 inch pieces

• 1 yellow pepper, washed, seeded, and cut into 1 inch pieces

• 1 small container Baby Bella Mushrooms, washed with stems removed and cut in half

• 1 medium onion, diced into 1 inch pieces

• Cooking spray

• Skewers (soaked 30 minutes prior to cooking)

• Additional 1/2 cup Cherchies® Vidalia Onion Peach Salsa for dipping (optional)

Preparation

In a small bowl, mix the garlic, soy sauce, Cherchies® Vidalia Onion Peach Salsa, and hot sauce. Cut the chicken into 1 inch pieces and place into a medium bowl. Season the chicken with Cherchies® Garlic Seasoning and pepper. Mix. Add 2/3 of the marinade to the chicken. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate several hours.

Wash and chop the vegetables and pineapple, and place in a shallow pan. Add the rest of the marinade and mix until completely covered. Cover with plastic wrap and refrigerate for several hours.

30 minutes prior to grilling, soak the skewers in a shallow casserole dish.

*Remove the marinated chicken and vegetables from the refrigerator. Save the marinade from the vegetables to use for basting the kabobs later. (If you want to use the marinade from the meat, make sure to boil the marinade until it reaches a temperature of at least 165 degrees. This way, any harmful bacteria will be removed). See FDA Guidelines.

Thread the chicken on separate skewers from the vegetables. (I find this works better with the different cook times of the chicken and vegetables). Next, alternate the peppers, onions, mushrooms, pineapple on different skewers in any arrangement you prefer.

Spray the grill with cooking spray, light the grill, and turn grill onto high for a few minutes. We use a gas grill, but you can easily grill these on a charcoal grill.

When you are ready to cook the skewers, turn the grill down to low.  Place chicken on grill and cook for a few minutes on each side.

After the chicken has cooked for a few minutes, add the vegetable/pineapple skewers to the grill, and cook for a few minutes on each side. I love adding pineapple to the vegetables because it adds so much flavor. If you've never had grilled pineapple, you're in for a real treat!  All the sugars in the pineapple come to life, for flavors that will make your taste buds tingle.

Baste the skewers with the leftover vegetable marinade as the kabobs cook.  *(See above guidelines for marinade safety). The chicken should no longer be pink on the inside and the vegetables should be tender crisp with grill marks.

Remove the kabobs from the grill and set aside on a platter for about five minutes. This allows the meat to rest and absorb all the juices.   Add Cherchies® Vidalia Onion Peach Salsa for dipping.

Serve with Aunt Ester’s Potato Salad and dinner is served! Enjoy.

Peachy Chicken & Vegetable Kabobs Recipe

Mexican Stuffed Shells Recipe

Mexican Stuffed Shells Recipe

Raise your hand if Mexican food is one of your favorite ethnic dishes!  How about Italian food?!  I was torn last week on what to make for dinner, so I combined our family's two favorites (Italian and Mexican) and created these mouth-watering, Mexican-inspired stuffed shells.  

As you know, traditional stuffed shells are filled with Italian cheeses and meat and are lovingly bathed in a savory marinara sauce.  For this zestier version, we stuffed taco meat (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), black beans, green chilies, and cheese into jumbo pasta shells, and steeped them in salsa for a meal bursting with Mexican flavors.

Add a twist to Taco Tuesday by creating this easy, Mexican dish full of zippy flavor, and serve a meal your family is going to love!  

You may want to make a second batch to freeze for later!

Comment below to let us know how you liked the recipe.

Thank you again for visiting!

Ingredients  

• 1 yellow (sweet) onion, diced

• 1 Tablespoon (Tbsp) olive oil

• 1 pound (lb) ground turkey or beef

• 3 generous Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend

• 1 Tablespoon (Tbsp) Minor's Beef Base, dissolved in 1/4 cup of water (could substitute 1 beef bouillon cube dissolved in 1/4 cup water or 1/4 cup prepared beef broth)

• 2 cups of your favorite salsa or pico de gayo, divided in half (Cherchies® Black Bean & Corn Salsa or Cherchies®Vidalia Onion Peach Salsa are our favorites)

• 1 can diced green chilies, drained

• 1 15.5 oz. can black beans, drained and rinsed

• 1/2 cup shredded Mexican Cheese blend, plus another cup for topping

• Jumbo Pasta Shells (enough to fit in 8x 11 baking dish), cooked according to package directions, 5 minutes under cooking time.

• 1/4 cup Taco sauce (found in the ethnic aisle of the grocery store)

• small can sliced black olives, drained

• 4 green onions, sliced (optional for garnish)

Preparation  
Preheat oven to 350 degrees.

In a large skillet, sauté onion in olive oil on medium-low heat until translucent.  After the onion has cooked, add ground meat, Cherchies® Select Grilling Rub & Seasoning Blend, and beef base or bouillon mixed in water.

Turn heat to low and simmer meat until no longer pink.  While meat is cooking, cook pasta according to package directions minus 6 minutes, and drain and set aside.  (Shells are easier to fill when they are al dente, plus they won't get mushy when cooked in the oven).

As meat finishes cooking, add Cherchies® Pretty Hot Peppers, 1 cup of salsa/pico de gayo, and the can of black beans to the mixture, stir, and cook for a few more minutes.  Next, add 1/2 cup shredded cheese to the meat mixture and stir until melted.  Turn off heat and allow the meat to cool for ten minutes.  (This will make filling the shells easier).  

To a 9x13 baking dish, add the other cup of salsa/pica de gayo, and spread evenly in the pan.  After meat and shells have cooled slightly, hold individual shells in hand and fill shells with meat mixture and carefully place in baking dish.

Drizzle Taco sauce over shells, then sprinkle remaining 1 cup of cheese over shells.  Bake in the oven for 15-20 minutes, or until bubbly and cheese is melted.

Garnish with chopped green onions and olives (optional) and serve!

Enjoy!

Tex-Mex Avocado Toast Recipe

Tex-Mex Avocado Toast Recipe

Cook Time: 5 minutes

Difficulty:  Easy

One serving.

Lately, trending on social media is a fascination with avocado toast. There is a reason why I have not posted a version of this mysterious concoction, mainly because it sounded awful. I love avocados, but I never thought of combining them with bread, eggs, salsa, or other crazy combinations in the cyber world. At least, that was until recently.

While browsing for salsa recipe ideas, I stumbled upon yet another mention of this trend, and my curiosity finally got the best of me. I decided to take charge and create this layered, green obsession with our products. I simply adorned a piece of toast with creamy avocado seasoned with Cherchies® Chardonnay Lime & Cilantro, fluffy scrambled eggs, and a dollop of Cherchies® Black Bean & Corn Salsa. And the best part? This recipe came together in a snap, proving that anyone can master the art of avocado toast.  

Wow! What a flavor explosion in your mouth! I cannot believe I waited so long to try avocado toast! If you're on the fence about it, let me assure you: it's not just delicious; it's addictive! (I might have it for breakfast or as a snack forever:). So, the next time you're looking to spice up your routine, grab some bread, avocados, eggs, and salsa, and whip up this healthy breakfast, lunch, or snack. It's quick, easy, and guaranteed to leave you wanting more!

Do you have a favorite avocado toast recipe? Share it with us, and we will post it on our blog! 

Thanks for stopping by:) Comment below if you have tried this flavorful recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients  

• 1-2 slices whole grain bread (In this picture, we used two slices of Gluten Free Artisan Bread. They were smaller in size, so feel free to use a slice of your favorite bread)

• 1/2 ripe avocado, mashed

• 1 Tablespoon olive oil

• 1/2 teaspoon (tsp) fresh lime juice

• 1/2 teaspoon Cherchies® Chardonnay Lime & Cilantro Seasoning

• 1 Tablespoon butter

• 2 eggs slightly beaten

• 1 teaspoon chopped fresh cilantro (optional)

• 2 teaspoons (tsp) Cherchies® Black Bean & Corn Salsa (or Cherchies® Vidalia Onion Peach Salsa)

Preparation  

Cut an avocado in half and score one-half of the avocado with a knife.  Scoop out the avocado with a spoon and put it into a small bowl.  Add lime juice, Cherchies® Chardonnay Lime & Cilantro Seasoning, mix and set aside.  Tightly cover the other half of the avocado with plastic wrap and place it in the refrigerator.

Toast the bread in a toaster.  While the bread is toasting, in a small bowl, beat two eggs.  Turn the skillet on low, and cook the eggs, stirring occasionally until the eggs are cooked through.

On a small plate, begin layering the toast with the avocado, scrambled eggs, salsa, and garnish with the chopped cilantro (optional).  

And voila!  Your healthy, tasty, treat awaits you!  Dig in!

Tex- Mex Avocado Toast Recipe