How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen

Stuffed Peppers make for an easy, flavorful weeknight dinner that won't break the bank! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HQuvIc Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #StuffedPeppers #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network https://youtu.be/qhSMBl6jCeM