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!

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.

Follow us on social media: Facebook, Instagram, and Pinterest.

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

Tex-Mex French Bread Pizza Recipe

Tex-Mex French Bread Pizza Recipe

Cook Time:  10-15 minutes

Difficulty:  Extremely Easy!

I know there are some leftover haters out there. It's okay...I confess, I used to be one of them! Growing up, I did not understand the concept of eating a meal twice in a row, so as you can imagine, our dog was well-fed...sorry Mom if you're reading this...now you know;) Also, when it came to leftovers and wasting food, another thing I did not understand, my mom would often refer to a money tree growing in the backyard...except I never saw one!  Crazy parents! :)

As a mom of three, I totally get the concept of leftovers, saving money, wasting less, and of course, the money tree. (I have been known to tease our teenage children occasionally...they look at me like I am crazy...crazy kids).  

I see leftovers as a creative challenge to create new masterpieces, to save money, and to waste less. Amen!  For this round of leftovers, I made Tex-Mex French Bread Pizzas, using leftover chicken, sweet and robust Cherchies® Black Bean & Corn Salsa, savory Cherchies® Chardonnay Lime & Cilantro Seasoning Blend, and of course French Bread and gooey cheese!  Sounds dreamy, right? These pizzas hit all the flavor notes and were devoured in minutes!

If you have not added French Bread Pizzas to your recipe cache, you need to do so, and this Tex-Mex version will quickly become a family favorite!  Your pizzas will disappear and so will your leftovers! The money tree?  Not so much!

What is your favorite French Bread Pizza Recipe?  We would love to hear from you!  Thank you for stopping by:)

Ingredients

• Leftover cooked chicken or turkey, diced (leftover ground meat or any meat for that matter would work)

• 1 baguette or Italian bread, sliced in half vertically

• Spaghetti or pizza sauce

• Cherchies® Black Bean & Corn Salsa

• Cherchies® Chardonnay Lime & Cilantro Seasoning Blend

• About 2 cups of shredded Mexican cheese (but who's measuring?)

Preheat oven to 350 degrees.  Slice a baguette or Italian bread in half vertically.  Place bread halves on a baking sheet.  Spread each slice with a generous amount of spaghetti or pizza sauce (maybe 1 cup?  It all depends on the size of the bread).  Sprinkle the diced chicken or turkey over the bread halves.

Next, add the Cherchies® Black Bean & Corn Salsa over the chicken.  Sprinkle about 1 teaspoon of Cherchies® Chardonnay Lime & Cilantro Seasoning (or to taste).  Of course, what pizza wouldn't be complete without the cheese?  Add the cheese to you heart's delight...add some more...you decide, it's ok!

If you're wondering about the brown stuff in the first picture, it's taco meat.  I also had leftover taco meat I added to one half of the pizza (a previous pizza night:)  Plop the pizzas into the oven and bake for about 10-15 minutes, or until pizza is golden brown and the cheese is melty.  Slice into individual portions and enjoy!

View fullsize

Tex-Mex French Bread Pizza Recipe