A-Rent-A-Chef Seasoning is a unique versatile blend of all-natural spices. Simply shake on steaks, beef, pork roast, chops, ribs, poultry, seafood, and rub generously into the meat; then grill, broil, roast, or cook as usual.
It all started in 1984 at a small bar and grill in Omaha’s famous Old Market District. It was there local Chef, Steve Chelberg, perfected his ‘Chef Secret’ seasoning blend. This signature seasoning was the backbone ingredient for all of his restaurants meats. After numerous requests to host catering parties and private dinners, Chef Chelberg decided to branch out into catering.
In 1986 Chef started another company called A-Rent-A-Chef Catering. It was a success! Customers raved about the outstanding flavor and tenderness of the cooked meats. Many requests came to the chef. What is your “secret”? The answer is “Chef Secret”! One thing lead to another and Chef started selling seasoning in brown paper bags to a few loyal customers.
Demand continued for “Chef Secret” and the seasoning soon arrived in the retail market!
In 1995, the first bottle of A-Rent-A-Chef “Chef Secret” Seasoning was manufactured for consumer use, the rest is history. Soon, Chef Chelberg added other seasoning blends including a Chipotle and Reduce Sodium. Chef's newest product is his amazing Steak and Chop dipping sauce.
After 18 years in the retail industry, Chelberg Foods is proud to be serving thousands of grocery and meat markets throughout Midwest United States, Canada and Alaska.
These Southwest Chipotle Stuffed Peppers are so tasty! They have a little bit of a kick to them and with the addition of Rent-A-Chef Chipotle Seasoning it is just the right amount of spice. They are a filling meal, that will be enjoyed by all!
- 3 medium to large sized sweet bell peppers, sliced in half horizontally, with stems and seeds removed.
- 1 pound lean ground beef
- 1 egg, slightly beaten
- 1 (8.5oz) package of Uncle Ben's® Ready Whole Grain Sante Fe Medley Rice
- 1 tsp Chipotle Rent-A-Chef Seasoning (replacing cumin in the original recipe)
- 1 cup salsa, divided
- 6 slices Pepper-jack cheese
- 1/4 cup chopped fresh cilantro