Most people think of rice and ground beef as their go-to stuffing for peppers. Experimentation can lead to tasty results, however. Here are two versions that may become family favorites.

SPICY CHIPOTLE TACO STUFFED PEPPERS

Instead of plain tacos for Taco Tuesdays, how about Spicy Chipotle Taco Stuffed Peppers?

A chipotle is a dried, smoked jalapeño. Canned chipotles in adobo sauce can pack serious heat, but you can adjust the flavor level by adding more or fewer chipotles.

Choose vibrant yellow, orange, and red bell peppers for this recipe. This dish is a feast for your eyes as well as your tummy!

4 multicolored bell peppers, sliced lengthwise through the stem (remove seeds and membranes)

2 T. olive oil

Preheat oven to 350 degrees F. Spread 1 tablespoon olive oil in the bottom of an 11x7 casserole dish. Coat the peppers with the remaining olive oil, place in the baking dish, and bake peppers for 5 to 7 minutes.

While the peppers pre-cook, prepare the filling:

1 to 2 tablespoons olive oil

1 medium yellow onion, diced

1 lb. ground chuck

1 to 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon granulated garlic

1/2 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup salsa

1 to 2 chipotle peppers in adobo sauce, minced

1/2 cup shredded Mexican blend cheese

In a large skillet, heat olive oil over medium heat; add onions. Cook, frequently stirring, until onions soften. Add ground chuck, breaking it up with a wooden spoon, and cook until no longer pink.

Add all the seasonings and continue cooking, 4 to 5 minutes. Stir in salsa and chipotle peppers. Add cheese and stir until cheese is melted. Remove from heat.

Carefully spoon filling into halves of peppers, mounding filling slightly. When peppers are filled, place in oven and bake for 20 to 22 minutes. Top with your favorite taco toppings.

POBLANO PEPPERS WITH CRAWFISH AND YELLOW RICE

Poblanos are mild chili peppers that pair perfectly with a filling of either crawfish or shrimp, or a mixture of the two mixed with yellow rice.

4 to 5 medium Poblano Peppers

1 small package of yellow rice

1 tablespoon olive oil

½ red bell pepper, diced

2 small jalapeños, diced

1 clove garlic, minced

¼ cup chopped yellow onion

½ teaspoon salt

½ teaspoon chili powder

1 pound crawfish tails or small shrimp, peeled and deveined

½ cup shredded cheddar cheese

1 cup Queso Fresco cheese, divided

Wash the peppers and char the peppers either over a gas flame on your stovetop or on a gas grill. Once the peppers have charred, and the skin blistered, carefully remove them from the grill and place them in a plastic bag for up to 30 minutes. Remove the skins from the peppers and discard.

While the peppers are resting, prepare yellow rice according to package directions.

While the rice cooks, add 1 tablespoon olive oil to a small skillet, over medium heat. Add the bell pepper, jalapeños, garlic and onion. Stir often and allow vegetables to cook for 5 minutes until they begin to soften. Stir in salt and chili powder.

Add the crawfish tails to the vegetables; stir to combine. Add the shredded cheddar cheese and 1/2 cup of the Queso Fresco and turn off the heat.

Preheat oven to 350 degrees. Carefully make a slit in each pepper, remove the seeds and gently fill peppers with the crawfish mixture. Place in a medium baking dish and bake for about 15 minutes.

Remove the peppers from the oven, sprinkle another 1/2 cup of the Queso over the peppers and return to oven for another 5 minutes. Serve immediately.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com. She also is a contributing writer for Gadsden Style magazine, a publication of The Gadsden Times.