Have you ever tried smoked stuffed peppers? These stuffed peppers have a perfect ratio of rice to ground beef with seasonings and parmesan and mild cheddar cheese and baked in a rich & delicious tomato sauce. Finally, topped with cheddar cheese they are the perfect comfort food for Fall suppers. I’m smoking these stuffed peppers on the smoker but they are just as delicious baked in the oven. The smokiness really comes through the whole dish! SO DELICIOUS.
They can be made ahead of time and placed in the refrigerator to bake after a long day of work or when schedules are tight.
Get Full Recipe Here: https://thekitchenprescription.com/2021/11/03/stuffed-peppers/
INGREDIENTS:
3 Bell Peppers rinsed, stems, ribs, and seeds removed. Slice in half or keep whole
1 cup uncooked rice white (*see cooking instructions below.)
FOR THE MEAT FILLING
1 lb ground chuck (80/20)
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons chopped fresh parsley (plus more for garnish)
1 teaspoon fresh copped oregano
2 garlic cloves minced
1/4 cup grated small yellow onion
1 cup cooked white rice (*can substitute brown rice)
1/2 cup shredded cheddar cheese (*plus extra cheddar cheese for topping)
1/4 cup fresh shredded parmesan cheese
1/4 cup panko bread crumbs (*optional)
1 whole egg
1/2 Tablespoon Worcestershire sauce (*optional)
2-3 Tablespoons heavy cream (or milk substitute)
FOR THE SAUCE:
17-20 oz can of tomato sauce
1/4 cup chicken broth (*can substitute beef broth)
2 1/2 teaspoons brown sugar
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
salt & pepper to taste
INSTRUCTIONS:
Prepare your bell peppers by rinsing, remove the stems, ribs, and seeds and slice in half.
Cook 1 cup of white or brown rice with 2 cups lightly salted water according to rice directions. You’ll have leftover rice to use for dinner as a side. Let come to room temperature before adding to beef mixture. You will need 1 cup cooked rice total for meat mixture.
Prepare the tomato sauce in a large large bowl by adding seasonings, chicken broth, and brown sugar. Stir well and set aside.
In a large bowl add ground beef and gently break up with your fingers.
Add seasonings, chopped onion, rice, cheeses, panko bread crumbs, Worcestershire sauce, egg, and heavy cream. Then add parmesan and cheddar cheese.
Mix gently with hands or sturdy spoon until well combined but careful not to overwork the meat mixture as it can become tough.
Preheat smoker or oven to 350° F.
Line a baking dish with 1/2 inch of sauce (*optional)
Place your pepper halves on the bottom of the baking dish and stuff with a generous portion of meat mixture.
Spoon over tomato sauce on top of peppers.
Cover with tin foil or baking cover and bake for 1/2 hour.
Remove cover and add more cheddar cheese and continue to bake uncovered until juices run clear or internal temperature reads 160° F.
Serve hot as main dish or serve with recommended side dish.
Store leftovers in refrigerator up to 3 days. Freezing leftovers is not recommended as peppers can become very soggy after thawing.
Any leftover uncooked meat mixture can be placed in a tightly sealed bag or container and froze up to 3 months.
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[Music] Please give this video a thumbs up, comment, and subscribe. It helps the channel to grow. [Music] Hi, welcome back to the kitchen prescription. I’m Sherry. I know everyone’s like, “Sherry, where have you been?” I’ve been busy. I’ve been busy, people. So, let’s get into today’s recipe. But Sherry, what are you making? You ask. Why? I’m making smoked stuffed peppers. It’s kind of dreary out today, so I’m kind of craving stuffed peppers. And I usually just do them in the oven, but I did do them I I believe the last time I made them, we threw them on our smoker and they were not to be cheesy, but they were pretty damn good if I do say so myself. I’m going to start by preparing some white long grain rice. Then moving on to a lightly sweet, rich tomato sauce. Next, I’ll prepare the meat mixture. Then moving on to stuffing and saucing the sweet bell peppers. Finally, I’ll bake at 350° in the smoker for about 1 hour and 15 minutes. I’m going to start with 1 cup of long grain rice. I’ve rinsed and strained my rice and I’m going to pour it into a deep pot. Next, I will pour in two cups of water. that I’m going to lightly season with a little bit of extra virgin olive oil and a half teaspoon of sea salt. I’m going to bring to a boil. Then I’m going to place the lid on, turn down to a low simmer, and let the rice absorb the water. Once the rice cooks light and fluffy, remove it from the heat, and just let it come to room temperature. Next, I’ll prepare my tomato sauce. This is what you’re going to need for your tomato sauce mixture. You’re going to need 17 oz of tomato sauce. 1/4 cup of chicken stock or beefto, your choice, 1/4 teaspoon of salt, an 1/th of a teaspoon of fresh ground black pepper, a teaspoon and a half of brown sugar, and 1/4 teaspoon of onion powder. and 1/4 teaspoon of garlic powder. Let’s go ahead and get started. I’m going to start by pouring the tomato sauce into a bowl. I’ll rinse out the container with a tiny bit of water as well, just to get everything out of the container. Next, I’m going to come in with my 1/4 cup of chicken stock. or you could be use beefto as well. I’m just going to get that. I use um bullion base. So, I’m just making sure it’s all out of the bottom. Next, I’m going to add my salt. Then, we’re going to add the pepper. I said 1/4 teaspoon of garlic powder and 1/4 teaspoon of onion powder, but I think I’m just going to sprinkle this in here because I may have put too much. I usually just eyeball it when I make it on my own. I would probably say more of an eighth of a teaspoon of each. I feel like that’s good. I don’t want to overpower the sauce. I just want it to have a little, you know, a little bite. And then I’m going to go ahead and put my brown sugar in. That’s a teaspoon and a half of brown sugar. That just helps to take some of the acidity out of the sauce. So, I’m just going to give this a little mix. I’m going to go ahead and put this in the refrigerator just to hang out until I get my meat mixture ready. And then I will layer this in the bottom of the dish before I put my stuffed peppers in. So, I’ve already showed you all how to how I make my rice and how I make my sauce mixture. So, we’re going to get right into the meat mixture. I was going to just chop my onion, but while I was in the shower, I was I was like, “Hey, maybe I should just uh grate that onion so those onion chunks aren’t in there.” Cuz I want like the rice and the beef to be the star of this smoked pepper dish. Okay, I think I’m pretty much ready to get the recipe started. And the first thing I’m going to do is chop my I just went outside. I had some fresh flat leaf parsley in the refrigerator and I went out and picked some of my oregano. Just a little. I don’t want it to have like too much of an Italian flavor to it. So, I’m just going to add a little oregano. And get this chopped up. I’m a lefty. Okay, I have that chopped up pretty well. But before I do go ahead and grate my onion, I think I’ll just go over all the ingredients that I am using in this uh stuffed pepper recipe in the meat mixture. So, I’m using about a pound of 8020 um ground chuck. I usually let mine come to room temperature as well cuz I don’t like my hands in cold meat. Okay. Then I have about a cup of cooked rice. I don’t know if I’m going to use this whole small onion. We’ll see. One egg. About a/4 cup of panko breadrumbs. You could just use regular bread, too. If you have bread, it’s stale. You just chop it up and use it. Whatever you have around the kitchen. Then I have a half tablespoon of Worcester Shear sauce. I have a/4 cup of heavy whipping cream thereabouts. It’s about 1/4 cup, maybe a little less actually. It’s probably more like 2 and 3/4 tablespoons. And then I’m just going to use a couple pieces of um garlic that I’m going to press in my garlic press, but I don’t want too I don’t want it too garlicky. Again, I don’t want those Italian flavors coming through too heavy. And um we have our salt, our pepper. Pepper. And then I did when I was mixing up my sauce recipe earlier, I had a little bit of leftover um onion powder and garlic powder. So I’m just going to do a little sprinkle sprinkle for extra seasoning. Of course, I have my peppers. So, I already washed these. I’m going to half these with a knife and take out the seeds and the stem. I like mine half. I don’t like to stuff the whole pepper. It’s It’s I don’t know. I’m just funny that way. I like mine half. I think they look prettier. And then I could top them with some cheese. And then you just have a nice portion for dinner. I’m going to go ahead and grate my onion now. So, I’ll just give this a little slice and peel off this skin. Move that out of the way. My knife over here. I It’s amazing. I have more counter space since we redid the kitchen, but I still struggle with room. I’m definitely trying to film a recipe video doesn’t make it much easier, but I am a onewoman show. Nobody helps me. I do it all on my loans. So, I’m just a regular old gal in a regular old kitchen trying to share a recipe. I’m sure my eyes will start to water at some point. So, I’m going to finish grating this onion and then I’ll tell you about how much I have. Okay. So, I ended up using just about almost all of that little onion. So, it’s just a small yellow onion. You could use a red onion if you want. You could just judge it. It’s not going to be the end of the world if I don’t give you the exact amount of onion. Just use however much you like. So, in my case, it was almost all of this one little yellow onion. I did forget to tell you that I’m also going to put some cheddar cheese in here and just a little bit of Parmesan cheese. And then I will at the end top it with a little bit of extra cheddar cheese after it cooks on the smoker for a little bit. Before we put it on the smoker, it’s going to be in a dish, obviously, a baking dish. And I’ll just put some tin foil under it so I don’t ruin my baking dish because I’m pretty attached to my bake wear and I love it and I don’t want it to see it look like crap. Okay. All right. And then I will cover it with some tin foil, let it cook for a little bit, and then I’ll take it off and top it with that cheese towards the end. So the temperature for beef when you’re cooking it should be around 160, 165 or until the juices run clear. Then you know it’s done. Okay, let’s continue with the recipe. So, just going to move this out of the way for a second. Okay, so just going to throw that beef in there. Little pro tip though is um break up your beef, but when you’re mixing everything together, don’t overwork it. I read that somewhere. It doesn’t like to be overworked. I someone also said before put a little baking soda in your meat and I did that and that’s disgusting. I don’t think I’ll ever do that again. Okay, so that’s pretty much broke up. I’m going to crack my egg in here. Even though they say don’t do that. It’s a big no no, but I don’t care. But I will wash my hands because salmonella. All right. Okay. So, egg is in there. I’m going to come in and hit it with my salt. I did I felt like I maybe overs salted my rice a little bit when I was filming it. So, I put I usually put a teaspoon in with the meat, but I I decrease that by half. So, this is a half teaspoon of salt. And then pepper. This is about um I think this is a half teaspoon, too. I don’t know if I want all of that. So, I’m just going to sprinkle it in there. Again, season to your liking. I used almost all of it, but I think that’s good enough. Then I’m just going to hit it with a little bit of that onion powder and garlic powder mixture that I had left over. And I still have some left, so who knew? I’m going to save those breadcrumbs. Now I’m going to just add some of this rice in there. I don’t want to gross anyone out by using my hands, even though it’s my food and I’m eating it. People come for you when you do stuff like that. But I’m going to get all up in this mixture with my hands in a little bit. Kind of want to see. There’s just a little left in here. I’m going to mix it for You know what? Let’s just live dangerously and put it all in there. All right, set this to the side. I’m going to pour in my Worcester Shear sauce. This is a half tablespoon just for a little extra something something flavor. Me add my onion. My onion. Oh, I touched it. Let me do it the right way. I will touch my seasonings. Okay. So, I’m just going to get all those sprinkled in there. It’s nice to have fresh herbs. Then I’m just going to come in with the panko. Again, this is about a/4 cup. And now I’m going to pour in the heavy whipping cream. You could just use milk if you have it or a milk substitute. My daughter-in-law is um she’s gluten-free and um lactose intolerant. So I when I I have learned to cook a little bit to um what’s the word I’m looking for? Just to like adapt the recipe to her so we could all eat the same meal. We used to leave her out and I just feel so bad. Oh, I forgot my garlic. Okay, so let’s put the garlic in there. It’s just two small pieces. Get you a good garlic press because it saves so much time and it saves your fingers from being smelly. I hate garlic fingers. All right, that should be enough. Just enough to just a little kiss of flavor of garlic. I’m just going to go in here with my hands now so I don’t overwork this. And I just want to distribute the rice evenly with the um with the meat mixture and make sure the egg is mixed up pretty well. And then I’m going to go ahead and grate my cheese in here. I know it seems weird, but I always smell it to make sure that the seasonings are right. Like I could smell the onion, I could smell the seasonings. So, I’m going to wash my hands and then I’m going to grate my cheese in here. [Music] I think that should be good. And then this is just mild cheddar cheese. [Music] Okay. So, I’m going to finish grating my cheese and then I’ll show you what the mixture looks like. And then in the meantime, I’m going to slice my peppers in half and like deseed them and just make sure those are ready to go and get my sauce out of the fridge and start stuffing these peppers. [Music] So, I have my sauce ready to go. I have my meat mixture ready. My peppers are washed, sliced, deseeded. And now I’m just going to line the bottom of my dish with some of my sauce. And I need to go get a spoon. [Music] I’m going to generously put some sauce in the bottom of this dish. Just kind of spread it out. just so the peppers don’t stick to the bottom or burn. [Music] I am a fan of over stuffing my peppers. So, I’m just going to come in here and just grab like a handful. I know it seems so gross. Raw meat grosses people out. But it’s going to cook. Everything’s going to be just fine. [Music] Heat. Heat. [Music] [Music] Also, the mister will most likely make a cameo, but don’t expect him to speak. He barely speaks to me. This is true. We’re going to put these on the smoker at 350°. When the internal temperature of the ground beef reaches 160°, I’m going to pull these and I’m going to let them rest for 10 minutes. When they’re about halfway done, I’ll remove that tin foil just so they could get some more of that smoke flavor. [Music] About 10 minutes before they’re done, I’ll top them with a little extra shredded mild cheddar cheese and let them finish smoking. [Music] Thanks for joining me for today’s recipe. You can get the full recipe in the description and at the kitchenprescription.com. Please give this video a thumbs up and don’t forget to comment and subscribe so you could see more of my videos. [Music] You could find more recipes like this at the kitchenprescription.com. Thanks for watching and I’ll see you next time.
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