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
Bharva Mirch - Stuffed Peppers recipe
Hello Everyone, Here is a quick simple recipe of Bharva mirch ~ Stuffed Peppers. I used this Anaheim chillies but you can use any pepper you wish like bell pepper, jalapeno pepper, Italian peppers any one that is available. These are mildly spicy and has very good flavor. Even you can make fritters too with same recipe. Instead of grilling just dip it in the batter and fry it in oil. It taste amazing! I hope you like the video and please share your thought with me. And don't forget to hit like button and subscribe!
Below is a Link for the Veggie Burger recipe for the filling recipe
For the nail art in this video click for tutorial
Vegan Stuffed Peppers with Barley
Easy vegan stuffed bell peppers with barley are a healthy remake of classic stuffed peppers. In a rainbow of bell peppers, this one-pot creamy filling with barley, white beans, and veggies makes a healthy, favorite meal the whole family will love.
Get the full recipe and instructions @ veganwithgusto.com
An Easy VEGAN Side ready in 30 minutes! Mini Stuffed Bell Peppers
Get the recipe here:
Ingredients
12 mini bell peppers
4 tablespoons olive oil
4-5 scallions, thinly sliced
2 garlic cloves, grated
1/2 -3/4 cup unseasoned breadcrumbs
1/4 cup finely chopped fresh parsley
10-12 grape tomatoes, chopped or 1 tomato, grated
12 pitted Kalamata olives, chopped
Balsamic Vinegar (topping)
Instructions
Preheat the oven to 425 °F, 220 °C.
Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)
Make the filling: Saute the scallions along with the olive oil over medium heat until soft. About 4-5 minutes. Transfer them to a mixing bowl and add the remaining ingredients. Toss together and taste. Adjust the seasoning if needed.
Fill each pepper generously with the filling and place them in a cast-iron pan or a baking dish. Drizzle with a few tablespoons of olive oil and roast until tender. About 20 minutes.
Drizzle Balsamic glaze over the peppers and serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Best Stuffed Peppers Recipe | Episode 128
Best Stuffed Peppers Recipe | Beef, Rice and Veggie Stuffed Peppers
I get it, you all have had or made stuffed peppers before! But lets be honest...have you ever had a stuffed pepper and was head over heals about it? Probably not. I have never been a big fan of stuffed peppers because I always felt they lack flavor! To me they were always too bland and I always went to taco bell after LOL. On that note, I wanted to show you how to make an AMAZING stuffed pepper. No bland taste, no lack of seasoning, no taco bell trips after. In fact they are quite the opposite, FULL of flavor and quite filling! The trick is the seasoning used on the beef. Most recipes don't add much besides salt and pepper. Not good enough! I know you guys will love this recipe and all the flavor it provides!
Thank you so much for watching!
xoxo, Court.
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Stuffed Peppers Recipe
Courtney Budzyn - What's For Din'?
| Ingredients |
5 Large Red Bell Peppers
1 Cup Long Grain Rice, Cooked
1 Pound Ground Beef
1 Tablespoon Chili Powder
1 Teaspoon Garlic Powder
1 ½ Teaspoons Ground Cumin
½ Teaspoon Red Pepper Flakes
½ Teaspoon Dried Oregano
½ Teaspoon Paprika
1 Cup Tomato Sauce (Separated)
1 Large Onion, Diced
1 Cup Zucchini
¾ Cup Red Pepper, Chopped from tops of Peppers
1 Cup Mushrooms, Diced
5 Cloves Garlic, Minced
1/3 Cup Shredded Cheddar Cheese
Mozzarella Cheese to Top
Salt and Pepper to Taste
| Instructions |
Preheat oven to 375 degrees F.
Prepare peppers by cutting off the tops, and removing the inner flesh and seeds. Be sure to remove all the white fleshy parts as they give off a bitter taste. Reserve some of the tops and dice to add into the filling.
Place peppers into boiling salted water and cook for 3-4 minutes. Cook just until they are SLIGHTLY tender. Remove to a plate and allow to cool.
Prepare rice as instructed on the back of your rice packaging. Use chicken stock instead of water for added flavor. Set aside.
In a large sauté pan, add ground beef, season with salt and pepper, and cook until brown breaking the meat up using a flat head spatula. Drain the excess fat. Add all seasonings and ½ of the tomato sauce. Stir and continue to cook just to warm through. Remove from the pan and side aside.
In the same pan add onion, zucchini, and diced red pepper. Season with salt and pepper. Cook until softened. About 5 minutes. Add mushrooms and garlic and cook just until the mushroom wilts down.
Finally add the remaining tomato sauce, ground beef, cooked rice, and cheddar cheese. Stir until completely combined.
Fill each pepper with the filling, packing it in using the back of a spoon.
Place peppers in a baking dish, cover with foil, and place into a 375 degree F oven for about 40 minutes. Remove the foil after the first 15 minutes. At the last 5 minutes, remove and top peppers with mozzarella cheese. Set to broil for the last 3-5 minutes or until the cheese is fully melted and bubbly.
Enjoy!
How to Make Barley-Stuffed Poblanos | Health
Love stuffed peppers? Watch the video to learn how to pack them with barley instead of rice. You'll increase your dietary fiber intake—and stay full for longer.
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