Beef and Grain Stuffed Peppers


Stuffed Bell Peppers With Ground Beef and Rice | How to Make Stuffed Peppers

Video taken from the channel: Mr. B Cooks


Stuffed Peppers Recipe | How to Make Beef and Rice Stuffed Peppers

Video taken from the channel: The Cooking Foodie


Food Wishes Recipes How to Make Stuffed Peppers Beef and Rice Stuffed Peppers Recipe

Video taken from the channel: Food Wishes


Easy Stuffed Peppers recipe / how to make Stuffed Bell Peppers with Ground beef and rice recipe

Video taken from the channel: Cooking with Tovia


Food Wishes Recipes Beef and Rice Stuffed Peppers Recipe Stuffed Bell Peppers

Video taken from the channel: Food Wishes


Easy Meat & Rice Stuffed Peppers

Video taken from the channel: TatyanasEverydayFood


How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef

Stuffed bell peppers make a delicious everyday meal with a tossed salad and mashed or baked potatoes. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it’s added to the peppers, it should be quite lean (85/15 to 90/10).

Replace the ground beef with ground turkey thighs for a lighter option. Classic Stuffed Peppers PureWow dried oregano, marinara sauce, bell peppers, fresh parsley, ground mustard and 8 more Stuffed Peppers With Ground Beef and Rice The Spruce Eats tomato sauce, egg, salt, diced tomatoes, chopped onio. 2 days ago · Classic Stuffed Peppers with rice, ground beef, mozzarella cheese and Italian herbs are baked in tomato sauce until tender and flavorful.This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal, and even looks elegant enough for entertaining!Drain peppers and stuff with meat mixture.

Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Spoon an equal. In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper. Fill each bell pepper. Drain and rinse peppers with cold water. Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl.

Crumble ground beef. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in rice, salt, garlic and 1 cup of the. Stuffed Peppers with Ground Beef and Rice, a healthy and really easy dinner recipe with fantastic flavours. The bell peppers are stuffed with a mince and rice mixture, then boiled with the lids on until the peppers are tender, and the rice and beef and fully cooked.


List of related literature:

Once the rice was tender, we stirred in chopped roasted red peppers and let them warm through as the rice rested off the heat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Mix in onion mixture, chopped pepper tops, ground beef, corn, 1 cup Monterey Jack, cooked rice, chipotles, 1½ teaspoons salt, and ½ teaspoon pepper using hands.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Replace bell peppers in skillet and mix gently with beef.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Mix the brown rice, black beans, barbecue sauce, mushrooms, oats, bread crumbs, beets, raisins, onion, garlic, chili powder, salt, cumin, and pepper in a medium bowl.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Recently finding herself “incapacitated” by the aroma of stuffed peppers at a friend’s house, one writer is transported back to a traumatic dinner of early childhood, when she balked at eating her father’s special dish of rice, tomatoes, and beef – the same combination in the stuffed peppers.

“Food: The Key Concepts” by Warren Belasco
from Food: The Key Concepts
by Warren Belasco
Bloomsbury Publishing, 2008

The peeled peppers can also be stuffed with a mixture of rice and meat, baked, and served hot or cold.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

After sautéing onion, poblano, and jalapeños in oil, we left some of the aromatic vegetables in the pot and added the rice along with cumin and oregano.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

In the twentieth century, stuffed peppers included white rice, hamburger, bread crumbs, and tomato sauce on top.

“The Healing Powers of Vinegar (3rd edition)” by Cal Orey
from The Healing Powers of Vinegar (3rd edition)
by Cal Orey
Kensington Books, 2008

Stuffed Bell Peppers – Four large peppers, l½ tablespoons margarine, 1½ tablespoons whole wheat flour, 1 cup milk, ½ cup chopped nut meats, 1 cup bread crumbs, ½ cup diced celery, 4 teaspoons grated onion.

“Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health” by Arnold Ehret
from Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health
by Arnold Ehret
Book Publishing Company, 2012

Combine the beef mixture, tomatoes, salt, chili pow’ der, pepper sauce, beans, and rice in a large baking dish.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just made these for dinner! Loved the sauce and the meat stuffing! Nice tang from the vinegar! I didn’t have green peppers so I used yellow and red! Big mistake..should have just gone to the market! Will make again with green!

  • Tatyana, I’ve been wondering. Is where you are at considered high altitude and have you adjusted time and temps for that? Here in Houston I battle all kinds of weather issues when it comes to cooking and baking and try to avoid new ones when I try a new recipe. Thanks!

  • Oh snap! I used to eat these as a kid in Turkey with creamy yoghurt and freshly baked bread. I always thought that they where really difficult to cook so i hesitated, but now i know how easy they are.:D

  • These are the most beautiful and delicious looking stuffed bell peppers we’ve ever seen! They look like a beautiful picture from the cover of home and gardens magazine. YUM!! ������

  • Awesome dish! I worked with a company where reheating this dish at the office kitchenette for lunch was officially banned. The reason: its signature strong aroma made everybody mouth water and staff members couldn’t concentrate on work, plus you can’t beat the craving by eating something else which made others jealous.)))

  • Yummm!!! I love stuffed peppers, its my favorite and yours looks sooo delicious!!! For sure i will try it and let you know how its been! thanks Tatyana for sharing another one of your superb recipes! have a very nice day!!!

  • I grew up on the green pepper version. About once a year, my aunt would make enough for a small army and invite the whole extended family. It was a pig out memory I’ll cherish forever. She served it with garlic bread and salad. Thank you for taking me back to those great times.

  • I was going to give it a shot, i went to the store and came to the harsh realization I would be having to buy $30 worth of Peppers. Any tips on where I can find Red Peppers for cheaper? It just costs way too much @[email protected]

  • i would have sautéd my onions with some paprika and don’t add any parm and go for tomatoes juice it’s a lot lighter. you can do a big pot of this and don’t just stuff peppers get some zuchini and tomatoes and stuff it in the same mixture, i donno that’s what i would done, this is more of a Mediterranean classix, and adding cheese in here just throws me off. I’m addicted to chefs John’s vids, just didn’t like this one.

  • I cannot find the post for the recipe. When I tap the link it says the site is not private that someone may be trying to steal my personal or financial information. I went to the actual food wishes page and when I search for the recipe it takes me back to this video. �� other than that you’re one of my favs!! ��

  • I just finished the best stuffed pepper I ever ate! My only divergence from your recipe was I used an aged Gouda. Brown rice. Other than that, I had the laptop in the kitchen and you as the instructor! Magnifico

  • By me at least (Chicago suburbs), it is usually decently cheaper to buy all meat and produce at mexican supermarkets. The one by me tends to have fresher produce for cheaper than the other stores.

  • I haven’t made those in decades loved your meatless suggestions too. We always parboiled the peppers I like this method better. Any color but green for me!:D Good video well done.

  • In my country this is a traditional mean…however here it’s usual that u fry “stuffing” first a little…raw rise (not boiled as here) and meat and spices, you fry them for 10-15 minutes less depending on the heat, than you stuff paprika with it. On the top I usualy use potato slices to “close” paprika. Also I like to put a slices of potato near each paprika cuz it boils nice in their juice. the rest is the same…oven…eat…and enjoy:)

  • Next time try to boil peppers in salted water for at least 5/7 minutes then put in oven. It will make the cooking process much faster.

  • Very good video. My mother used to make these and I’ve made them myself for years, with little change. I’m 70yo and your way of making the meat stuffing is excellent. The only difference is the addition of cheese into the stuffing and I leave my peppers in the oven a little longer. Thank you for sharing your stuffed peppers with us.

  • Stuffed bell peppers originated in Spain… bell peppers themselves originated in Mexico and South America. Yet many people claim they originated in greece, turkey or some Baltic country… incorrect

  • Its driving me absolutely insane that youre scraping up that beautiful cast iron pan with a god damn metal spoon. It makes my skin crawl lol

  • I just cooked this with your help and it is sooo easy to cook! lol I just added a little bit of cilantro, and replaced the rice for cauliflower rice and boom �� delish! Thank you so much! Love this!

  • My mom is from Russia and her recipe is so different from yours. She doesn’t include carrots and greenery into mince but I think it’s an interesting idea!

  • No, you moron. It is Mediterranean, as in the ENTIRE region. This is made in Iran, Turkey, Jordan, Lebanon, Syria and Palestine…. and a whole load more places. Educate yourself before flinging insults at people.

  • Thank you for sharing. My family loved it. I also grated some (not a lot) sweet potato because my carrots were a bit bitter. ��������

  • I made this recipe using green peppers that I got at my local Publix. The filling came out great but I found that the peppers did not fully cook at 350 degrees for 30 min. The next time I make these I will bake them for an hour to see if the pepper’s flesh cooks through. Has anyone else had this problem?

  • I do love the fresh chopped herbs but I’ve seen very few recipes that didn’t cook the beef & drain prior to mixing other ingredients and then stuffing the pepper. Are you using very lean ground beef? (I typically use ground sirloin, about 93% lean, but still drain most of the small amount of water & fat. I’ll also add some virgin olive oil to the mix before stuffing) I was also wondering if your cook method stovetop vice baking makes draining the meat irrelevant?
    It does look very good and I’ll certainly try it! Thanks!
    Ps..maybe the drain/bake method is an Americanized version of some older, traditional recipes?

  • Quinoa will go perfect with this also. I njoy stuffed peppers. I used balsmati rice last time but I really njoyed the quinoa better. Tfs. This luk supa delish!

  • I always add some greek or bulgarian cheese to my stuffed bell peppers, makes it super creamy, too. Brilliant use of leftover rice!:)

  • I wish this guy did voiceovers when I was in high school and college because I would have paid him to read my notes for me…. I could learn anything from his voice lol I don’t even like peppers and I watched the entire video lol

  • Looks good. I make mine by blanching the peppers first rather than baking. I use raw meat but cooked rice. Mix in seasonings and stuff the peppers then bake for about 40 min topped with sauce and cheese. Interesting to see how other cooks do this

  • I dont cut the Head of,just cut the green stuff,empty the Paprika,fill them with a mixture out of raw ham and NON boiled Rice. Put a pice of Bread in to close it.
    Saute them in the Pan to increase the taste, after that in the Oven on a bed of tomatoes onions garlic and red wine.
    This is how I learned it from my Mom (except the red Wine lol).
    Gonna make it today
    My Mom would like it,I guess ��
    I always have to think about her when I prepare this dish.
    Have a nice Sunday everybody ��

  • John, you kept mentioning the bitterness of the green bell peppers. To reduce the amount of bitterness to a more pleasant level, I always turn the cleaned peppers upside down in a microwavable dish, add water about a quarter way up the pepper, cover with cling wrap or the plastic bags grocery veggies are brought home in. Nuke them for 5 to 6 minutes and rinse and cool them. Very mellow and ready to stuff.

  • I tried to go in the internet and get your recipes. They went through about three different links and I ended up with a link to McCormick. I guess it’s their recipe. But I wasn’t even able to get to it. Very misleading. I’m an old man trying to learn how to cook different things for my wife and me. And I remembered stuffed peppers from my youth. I’m very disappointed. Why did you have to pretend that these recipes were yours? Or at least send a link directly to the McCormick site? And you are the top hit on my YouTube list?????

  • Hi Tovia. I was wondering can i cook these peppers on top of the stove somehow. My oven isnt working and they look so good i want to try them. Yummy.

  • That’s awesome!! You know that this is a middle East common dish������ but without carrots and sometimes without minced meat!!! We call it ( mahshy) ������ Thank-you Tatyana ������ Happy New Year ������ Congratulations for your Cook book ������

  • Followed this video and ended up with AMAZING DELICIOUS �� stuffed peppers. Never made or ate stuffed peppers before in my life and was mind blown by the greatness. Wrote down the recipe and added it to my repertoire.

  • Beautifully done Tovia. One of our favorites and you’ve added some new dimensions with your version. The par cooking is a must for sure. Thanks!

  • I’ve got this baking as we speak and with the rest I added a jar of homemade sauerkraut to make lazy cabbage rolls. I made a lot but it freezes nicely for meals later on.

  • Hey john, finally got up the nerve to put your wife to work,lol, is that nail polish or blood on her fingernails, where she gave you five across the eyes,lol.

  • Wow! Do you have a twin sister who is a nutritionist? You speak exactly like her, voice inflection and gestures… Great recipe by the way!

  • I did the recipe at home!
    it tastes very similar to an Egyptian recipe that has stuffed potatoes/peppers/zucchini, which reminds me of home

  • Which flour should I use to make the parmessan dinner rolls. If I would like to bake in the microwave. About how long should I bake it for.Thank You and God Bless

  • Always always always cut, break or tear off, or spoon into your creations when plated to show the color, texture and consistency.

  • First time looking up this recipe. I Have cooked Bell Peppers in the past. I like the ingredients you use. I will try this recipe today, thank you.

  • Big stuffed peppers fan here. This video brings justice to a relatively unknown amazing recipe… yeah, it’s healthy too!

    Small tip: when serving, cover them with Greek yoghurt or heavy cream / cream fraiche. You’ll be begging for more!

  • Thanks for the tip on cutting the peppers down the center. It made it much easier for me. I made this the other night (for the first time in many years) for four people (my husband and me and two guests); the filling was just enough for all eight halves of the peppers. The dish was a huge hit with everybody! I felt humbled and truly blessed. Thank you for all your great recipes.

  • My second time making this dish thanks so much really delicious….my first time i didn’t use corn can’t wait to try dish…..yummy

  • When i saw the tumbnail i thought oh it looks like our traditional balkan food.Then when i saw ure pretty i thought u look baljan then i saw ur name is Tatyana i thought ok shes definitely balkan then u said ure Ukrainian and i was like ooooo that all make sense greetings from Bulgaria�� ❤

  • When i was in elementary school I aways looked forward to stuffed bell peppers for lunch
    Thanks for taking the time to make this video.

  • I made this very good. It’s has balanced flavor. Most of the Stuffed Peppers are bland. I would make extra sauce for the bottom of the casserole dish as mine reduced. Very good saved to favorites.

  • I just made this. My instincts were telling me that this was too much rice and not enough salt. I was right. This was a big bland rice ball. My suggestion to anyone that’s going to make it cut the rice in halve and add more salt plus some pepper. What would probably work great is a packet of Lipton’s top secret.

  • Thanks for the tips! I ended up putting my own spin on it since I was a little limited to what I have on hand. I ended up with rice/ground beef/ onion/ garlic/sweet corn/ then I wanted some spice so I had some fresh salsa not the saucy type it was basically hot peppers diced veggies in a water like thin salsa. Drained the water then added it with herbs and spices and cheese. Stuffed the peppers and gave them a mushroom cap of stuffing on top then made a cheese cover for all. Plopped all 4 in the air fryer and cooked at 350 for 22 mins. INCREDIBLE!!! Golden crunch tops with cheesy deliciousbinside with a little kick to it!

  • My mom made this often when I was a kid…I hated bell peppers and onions back then so it was always my worst nightmare dish!! Yours looks just like hers did and now that my tastebuds grew up, I can’t wait to try it again:)

  • out of many recipes i pick yours, will make it 2day, must shop now. thanks chef John. p.s. v dig ur chicken wings recipe! Happy spring

  • John I love your cooking videos. I am getting a error message when i click your link to the website. Maybe it’s my computer maybe not, has anybody else experienced this.

  • Thanks for the video.
    Was actually thinking of making it but don’t know how.
    So now you have given me another cooking lesson��

  • I followed your recipe to a tee as well, except that I could not find Italian parsley so I used parsley flakes. Also substituted minced garlic for garlic powder… It was amazing!!!

  • Looks delicious. I don’t have some of the ingredients but I’ll still give it a try right now.From where I come, we always use green ones, didn’t know red peppers were used also:o

  • I made 6 of these delicious peppers a couple of days ago. My husband and I are fairly recent empty nesters and my mom who lived with us died a few months ago so I haven’t yet gotten the hang of making meals for two. Having said that though, I called up my cousin and gave 2 to him and when I tell you my guys LOVED them, it’s a gross understatement. Yay me!

  • Love this!! We make these in Algeria, except we scorch the skin till burnt and peel to get great flavour and texture depth. The filling is more heavily rice to mince ratio and the tomato sauce is cooked separately and consists only of garlic, olive oil and salt&pepp. Subscriber of many years, thank you!

  • you moron, leave greece, go into the neighboring countries and you will realize that everyone around eats the same food. if you wanna get technical, there’s no such thing as greek food. it has all been influenced by turkey and arabia, hence its popularity in the caucasus. and if u wanna get really technical, peppers are native to the american continents, which is why up until a little over a century ago, no one in greece had even heard of peppers

  • Not draining your ground leaves a lot of fat regardless of how lean it is. Also a tip for better doneness on the peppersblanch them in boiling water for 5 minutes before stuffing and baking.

  • This isn’t even remotely Greek. This is an Italian and or Spanish influenced method of cooking bell peppers likely stemming from the promulgation of the things throughout Europe after approx. 1500 AD

  • This is a great recipe. One thing I’ll ad is that I’ve found no need to cover while baking as the peppers will contribute plenty of extra liquid. Otherwise such a great recipe and also provides plenty of options to ad other ingredients one likes. Thanks dude.

  • I did a vegetarian version of this with cheese, rice and refried black beans with spices added (including some diced jalapenos). Yeah it was good.

  • As a kid, my mom used to make this quite often, always with the green bell pepper, and I always enjoyed everything about it except that bitter taste.

    I haven’t had it since, because I can’t get over the bitterness, but I might finally try it again with red.

    The funny bit, is I didn’t learn until I was an adult, that my mom hates the green bells just as much as I do, and I still don’t know why she never switched it up.

    Unless just like me, she didn’t know the different colors had different flavors.


  • Oh my gosh made these and boy are they good! I used some red rice (Ubuntu???) I happened to have in the pantry. Blended in well color wise with the stuffing and was very tasty. So good. Now I am up at 3:30AM sneaking one more out of the fridge!

  • I real liked this recipe. It was very easy to follow. The peppers are in the oven now but I have high hopes for them. Thanks for sharing and I’ll let you know how they taste or rather my kids will. ��

  • I cook these for 6 hours in the slow cooker on low and they come out perfect.

    If you use a slow cooker there’s no need to cook the rice beforehand just mix the meat with uncooked rice and have enough sauce in the bottom to get absorbed into the rice.

  • The pepper’s should have been cooked for ten minutes prior to putting the filling in.
    Well cooked peppers is where the flavour is.
    But other wise great recipe ��

  • So tender. I just bought some pablanos marked down to fifty cents… and yes, I have cheese, rice, beef, vegetables…. all kinds of goodies you are making me think about. What it boils down to though, is I’ll probably be putting those peppers on a wooden skewer…. somehow. Thanks for sharing! ��

  • My mom used tomato juice or V8 and filled the roaster up a bit more with sauce. I preferred poblano, when I started eating things like cooked peppers. She would also have a lot of leftover meat which she made into meatballs. She served them with mashed potatoes with that tomato juice (and meat juices) reduced sauce (cause it does that in the roaster) as the “gravy”. Ah, memories.

  • I love the recipe, but I love the stems ad think that they lend an amazing lid knob. I would leave them on. Just saying and of course, I can do it if I wish. Thanks for the recipe vid or demo.

  • I like to brown some sausage, then using some of the leftover drippings and bits, cook off some sliced mushrooms and onions or shallots, deglazing with some white wine, then adding the sausage back in and adding also some cream cheese to taste and stuff bell peppers with that mixture and bake. Works out really well. Feels like comfort food, but isn’t too unhealthy haha

  • thank you for this recipe…i just happened to have some leftover cooked rice and didn’t want to use dry. there aren’t many recipes who use cooked rice so this was perfect. i’m subscribing because you went step by step AND listed the ingredients on the same page. i don’t bother looking at a video if they are too lazy to do the FULL recipe and want me to link for it!, thank you! i’ll look forward to more of yours.

  • Mediterranean style, with white tomatoes, eggplants, feta, and I believe quinoa or brown riceparsley and garlic. Hmm, it’s been two yearsshould go back.

  • Funny to hear him not-quite-confident in his style at this point. But no worries. We all know he’ll eventually become the Charles Brooking of online cooking.

  • What would be wrong with a variety of peppers-red, green, yellow, orange, purple? And sorry, but although I love the addition of the sausage, I gotta have mine standing up with the tops as lids.

  • mmmm my fav recipe everrrr <3 I love this dish so much.. cant wait to make it, although for the sauce, my mom always made it with sweet tomato sauce and it tastes awesome

  • Just made them and they look delicious! My tweaks dice up the tops and saute them in olive oil, add to meat mixture. Use rice in the bag that cooks in the microwave in 90 seconds. Top peppers with mozzarrella at the end and put back in oven for 5 minutes.

  • Wow,love ur recipe..never would have thought about dill.but next time i make stuff peppers will try.and love your sauce to..good recipe thank you

  • i love it how these chef’s say i like it spicy when they don’t even know what spicy is, when i eat spicy my ass hurts the next day when i shit

  • I have been making stuffed peppers for years and never thought of putting anything under them except water good idea I will make these soon.

  • I love stuffed peppers and your recipe tasted fantastic! Although I found the stuffing to be too “loose”, as in falling apart. Should I have drained the diced tomatoes thoroughly? As far as taste goes I’m inlove!!!

  • Mmmmmmm…. Stuffed pepper taste so good but i don’t like ground beef. That taste so delicious and crunchy peppers. Great dish. See u next time.

  • Step 2 is getting these peppers out of the baking dish and plating…has the potential to be a terrible, terrible mess. Looks oh so good, though!

  • I’ve been making this for a few years, it does not disappoint! The wife’s keto, I sub out the rice with riced cauliflower. BOOM!! DELICIOUS!!! THANKS AGAIN CHEF ��✌️

  • Thanks for showing us how you make stuff peppers. I never thought to bake the peppers prior to stuffing them. I would always boil them which to me is a hassle. Glad you mention we can substitute for other meats. Think I’m going to use ground turkey. Did you add cooked or uncooked rice?

  • Second time making this. Best stuffed peppers ever! The only thing I added was two cans Campbell’s tomato soup with one can of water on the bottom.

  • @delam416 you dont boil the peppers you blanch them, yes you do put them in boiling water but only enough to take the toughness out no more about 1 min. to 2 min..max

  • Okay I just made your recipe using Gardein brand beefless ground. (Hubby and I are cutting back on meat for our cholesterol.) It tasted amazing!!! Just like the beef but so much healthier. Your combination of flavors blends in so nicely! Just thought I’d share. It’s hard to give up those comfort meals when your trying to eat healthier. I’m happy to have found a healthy compromise.

  • Chef John every time I make one of your video recipes it is a hit. Always so simple and delicious. I made this tonight exactly according to your recipe and my family (including my dad and mother-in-law) gave it two big thumbs up. Thanks to you I look like I really know how to cook! LOL. Both the sauce and the filling were so tasty. I’ve made several of your recipes and you have yet to disappoint. Thanks!

  • Yummy and beautiful!! I had an idea as I was watching this… do you think the filling would work if the meat was mixed similar to the way meatloaf is made? Just wondering.

  • American Vegetable produce is generally expensive, in the UK 1 large Bell pepper is usually around 40p thats like 70c i’m guessing!!

  • This recipe has become a favourite of mine. I make it very frequently and it never disappoints. You are my go to for dinner recipes and they never disappoint! Thank you Chef John

  • We planted bell peppers this year and all I can say is that we had a lot of them, that we were able to pass along to friends etc. Decided at the last minute after already slicing them up and putting them in the freezer, wanted to make some stuffed bell peppers and came across your recipe. It came out and tasted sooooooooo GOOD. THANKS

  • I just made this today! AWESOME! I left the cheese out and added some cayenne!!!
    once I was ready to start cooking realized no marinara sauce, but I was able to make it from scratch.
    it was great! thank you for the recipe!

  • Don’t forget to mark the date, Oct 2 for the next recipe and the giveaway video premieres on Oct 6, 2019 at 3pm EST/2pmCT/12pmPT. Please don’t forget to thumbs up, share this video and leave a comment.

  • I made these tonight and I feel like it’s one of the tastiest meals I’ve ever made! I didn’t have sausage, or balsamic vinegar so I just used apple cider vinegar mixed with sugar and left out the sausage. I also didn’t have any beef broth so I used chicken. I made a little bit extra of the sauce too! So good!!!

  • Lovely, thanks. I’ve made delicious beef and chorizo stuffed peppers let me know what you think and subscribe to my channel for great recipes

  • @tdreamgmail well you could do it with only 1 layer of paper and 1 layer of foil, but you cant do it without because the pepper will dry and cook itself then

  • Yummy! This is different than I make mine, so, it will be a nice change from the “same old same old”. I cant wait to try your recipe. Thank you. ����

  • Thank you for there’s no cheese recipe I’m lactose intolerant and I have like a hundred peppers and I need to do something with them before they spoil

  • My mom is making stuffed peppers right now:D not this one though it’s a better recipe:P
    it’s done in 1 hour:D though it does take like 2 hours but who carreeessss

  • The bell peppers used for this weren’t arounnd anywhere in the world before they were first grown in Hungary in, I believe, the 1950s.

  • I usually brown the meat and break it up with onions after which i add the rice with water to cook about halfway. Then I stuff the peppers and bake until they are soft and tender. By then the inside is already cooked through.

  • Great job. Instead of cutting the top of the pepper off and filling the tub, consider cutting the pepper from the stem in the middle vertically downward and using a spoon to remove the seeds and the membrane material so you can fill pepper boats instead of tubs making your finished product easier to eat. Also not wasting the top shoulder pepper veg. Great vid. Very well made. Thanks for posting.