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
Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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Food Wishes Recipes - Beef and Rice Stuffed Peppers Recipe - Stuffed Bell Peppers
Learn how to make a Beef and Rice Stuffed Peppers Recipe! Visit to get more info, and watch over 350 free video recipes. Thanks and enjoy!
Deep Fried Stuffed Bell Peppers!
Stuffed Peppers Recipe - Hakka Style
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This is a traditional Hakka style recipe. Since I am half Hakkaness, I grew up with this dish. My mom will make it for special events such as we got guests visit us. Or my sisters or I got an A + in the school. I am happy to share it with you.
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Ingredients For The Filling
370g (13oz) of green chilies
400 grams (14 oz) of ground pork
4 pieces of dried shiitake mushroom (Amazon Link -
2 tsp (11.5g) of soy sauce (Amazon Link -
1/2 tbsp (9g) of oyster sauce (Amazon Link -
1/2 tsp (3g) of salt
3-4 cloves of garlic
1 tsp ( 4g) of ginger
1.5 tbsp (11g) of cornstarch
1 egg
1/4 cup (25g) of diced scallion
Ingredients For The Sauce
1/4 tsp (1.5g) of salt
1/2 tbsp (8.5g) of soy sauce
1/2 tsp (3g) of dark soy sauce (Amazon Link -
Black pepper to taste
1 tbsp (7.5g) of Cornstarch
1 cup (236g) of the mushroom soaking liquid
Others
2.5 tbsp (35g) of cooking oil to pan fry the peppers
INSTRUCTIONS
Soak 4 pieces of dried shiitake mushroom with 1 cup of water for 2 hours. Dice the mushroom. Save the liquid for later.
Season 400g of pork with 2 tsp of soy sauce, 1/2 tbsp of oyster sauce, 1/2 tsp of salt, 1 tsp of finely diced ginger, and minced garlic. Crack in 1 egg and add in 1.5 tbsp of cornstarch. Start mixing the filling within 1 direction for 5 minutes. This will help to develop the texture of the filling. Your arm might feel sour. You can relax a little and keep working.
Once the meat is well mixed, add in the diced mushrooms and 1/4 cup of diced scallion. Keep mixing until well combined. Set the filling aside.
Choose the pepper that fits your spicy level. Do not use the peppers that are too fat otherwise you have to stuff a lot of meat in and it will take too long to cook the pork through. Discard the pepper stem and cut the pepper open. Remove all the seeds.
Stuff the filling into the pepper. If you don’t eat spicy food, you can use okra. The amount that I gave is enough to serve 2-3 people with some rice.
Add a generous amount of cooking oil into a large frying pan. Fried the stuffed pepper meat side down on low heat until the meat is nice and golden. Flip and fried the other side until done. Make sure you keep the heat on low. If the heat is too high, the outside will be burned before the inside gets fully cooked. Each pepper needs about 10-15 minutes depending on the size. Take ou the stuffed peppers once they are done.
To the mushroom soaking liquid, add 1/4 tsp of salt, 1 tbsp of soy sauce, a little bit of dark soy sauce for the color, some freshly ground black pepper, and 1 tbsp of cornstarch. Mix well.
Pour the sauce into the frying pan. Stir until it thickens up. Use the sauce as a gravy to pour over the stuffed pepper and you are done.
Enjoy!
This Stuffed Bell Pepper Recipe Will Change Your Life - Stuffed Bell Peppers W/ Ground Beef And Rice
How To Make Stuffed Bell Peppers With Ground Beef And Rice
TGIF. Today we have a delicious dish that can be eaten as a side dish or an appetizer. Tasty stuffed peppers. These peppers are stuffed with sausage & beef, and topped with delicious mozzarella cheese. You should try this recipe today!!
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ABOUT TASTYLICIOUS
Tastylicious is a channel where we want to make cooking FUN as well as TASTYLICIOUS. On this channel you'll find a nice assortment of interesting home cooking videos, from desserts and appetizers, to breakfast and dinner dishes. We created this cooking channel with you in mind, and if you have any dishes you'd like us to try, feel free to drop us a message!!
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Ingredients
6 large peppers (any color)
1lb of lean ground beef
8 oz of sausage
½ cup of chopped onions
⅔ cup of cooked rice
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of minced garlic
20 oz of spaghetti sauce (or tomato sauce)
1 cup of shredded mozzarella cheese
Directions
Cut the peppers in half lengthwise
Remove seeds and membranes, and rinse.
Add enough water to a large pot to cover your peppers. Bring the water to a boil and add your peppers. Let cook for 5 minutes.
Drain your peppers and set aside.
Add ground beef, sausage, and onion to a large skillet. Brown and drain it.
Add garlic, salt, and pepper to the skillet. Saute it for 1 minute.
Add your cooked rice and half of your spaghetti sauce and heat until hot.
Spray a baking dish with a non-stick spray.
Stuff your peppers with the mixture and place into the baking dish.
Pour the remaining sauce over the top of the peppers.
Cover the baking pan with aluminum foil and bake for 30 minutes at 375° in the oven.
Remove from the oven. Remove the aluminum foil and top the peppers with mozzarella cheese.
Then cover and bake for another 20-25 minutes (uncover for the final 10 minutes).
Remove from the oven. Top with chopped parsley and serve.
Enjoy!!