Chipotle Salsa Petite Tender With Stuffed Mini-Sweet Peppers

READY IN: 15mins
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chipotle Salsa Petite Tender:
  • Preheat grill.
  • Cut onion into 1-inch chunks.
  • Cut meat into 1-inch cubes, about 32 pieces; wash hands.
  • Combine salsa, Worcestershire sauce, and soy sauce. Reserve 1/4 cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight).
  • Thread onions and meat alternately on skewers. Place skewers on grill; grill 4–5 minutes, turning often, or until meat is 145°F (for medium rare). Baste skewers with reserved 1/4 cup marinade during last 2 minutes of grill time. Serve.
  • Stuffed Mini-Sweet Peppers:
  • Preheat grill.
  • Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane.
  • Cut bacon slices in half.
  • Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half.
  • Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
  • Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.
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