2 Ways To Cut Bell Peppers | The Second Way Is My Favorite
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Bell peppers look much nicer in my opinion If you go with the top down method!! Preserving the shape of the vegetable is always something I keep in mind.
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How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
Stuffed Peppers make for an easy, flavorful weeknight dinner that won't break the bank!
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Stuffed Peppers
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 4 servings
Ingredients
4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar
Directions
Preheat the oven to 400 degrees F.
Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
Cook’s Note
Green bell peppers work too. You could also used leftover rice in place of the couscous.
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How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
STUFFED PEPPERS | stuffed bell peppers recipe + meal prep tips
Stuffed peppers are always a family favorite. This classic version is loaded with ground beef, garlic, onion, tomatoes, spinach, and rice. They're easy, healthy, filling, and bonus - they make for delicious leftovers or meal prep.
When bell peppers are sliced in half they become the perfect vegetable to stuff with a variety of ingredients. They're firm enough to hold their shape while cooking, yet soft enough to enjoy sliced up with the filling, for a self-contained complete meal. Enjoy them for lunch or dinner!
This recipe is also endlessly customizable to fit a variety of diets and preferences, so have fun with it! And check out some of my variations on the recipe post below.
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Stir fry Beef Short Ribs and Red,Green, Yellow Bell Peppers
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Stuffed Peppers Recipe: Beef Stuffed Poblano Bake
Beef Stuffed Poblano Bake is a unique way to add heat to traditional stuffed peppers. Poblanos are a slightly spicier option than typical green bell peppers, but they're a tasty alternative. How spicy? Just right! A jalapeno pepper is five times hotter than a poblano.
Full recipe + instructions here:
Beef Stuffed Poblano Bake
1 pound Certified Angus Beef ® ground beef
1/3 cup long grain white rice
1 teaspoon canola oil
2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1-2 tablespoons chopped chipotle pepper in adobo (depending on heat preference)
1 teaspoon dried oregano
1 cup salsa
2 cups Mexican blend shredded cheese, divided
4 poblano peppers, cut in half vertically
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Homemade Stuffed Green Bell Peppers Recipe: How To Make THE BEST Stuffed Bell Peppers
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Stuffed Bell Peppers Recipe
Ingredients
6 Large Green Bell Peppers
1.50 Lbs Ground Beef
16oz Sweet Italian Sausage
1 Large Onion, chopped
Success 10 Minute Rice
5oz Shredded Parmesan Cheese
1/2 Cup Beef Broth
30oz Canned Stewed Tomatoes
6oz Canned Tomato Paste
2 Tbs Worcestershire Sauce
2 Tbs Ketchup
2 Tbs Minced Garlic
2 Tbs Brown Sugar
1-1/2 Celery Salt
1 Tbs Oregano
1 Tbs Parsley Flakes
1 Tsp Crushed Red Pepper
1 Tsp Black Pepper
Instructions
1. Chop half of onion into small pieces and the other half into long thin slices.
2. Add stewed tomatoes, tomato paste, brown sugar, oregano, and crushed red peppers to a bowl, then stir in well.
3. Place a skillet over high heat.
4. Add ground beef, sweet Italian sausage meat, and onions to the skillet. Chop and break meat up with a wooden or plastic spoon, while it's cooking. Once meat has browned, add minced garlic, celery salt, garlic powder, and pepper, then stir in well then. Cook meat for 15 to 20 minutes.
5. Place a small pot of water over high heat. Once water comes to a boil, add rice. Boil for 10 minutes, then drain water.
6. Add meat, worcestershire sauce, ketchup, 1/3 of stewed tomato sauce mixture, 2/3rds of shredded parmesan cheese, and cooked rice to a big mixing bowl, then stir in well.
7. Place a big pot of water over high heat.
8. Chop off the top of the peppers. Remove and discard the seeds and interior.
9. Add beef broth, 1/2 of the remaining stewed tomato sauce, and the long onions to a baking pan.
10. Once big pot of water comes to a boil, add 2 peppers at a time and blanch for 5 minutes. Afterwards, place each pepper in the baking pan over the onions and sauce.
11. Allow peppers to cool for 10 minutes.
12. Preheat oven to 350 degrees.
13. Stuff the bell peppers with the filling.
14. Top with remaining stewed tomato sauce mixture.
15. Top with remaining shredded Parmesan cheese and parsley flakes .
16. Place in oven and bake for 30 minutes.