Food
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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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!
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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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#TheKitchen #FoodNetwork #StuffedPeppers #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋
Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.
Get the recipe: https://foodtv.com/47E4hl3
What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals
0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen
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There’s nothing comfier than a big bowl of baked potato soup.
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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!
Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy
Ingredients
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network
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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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This is the only mac and cheese recipe you’ll need from here on out!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.
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!
Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network
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Food
Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
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@vincenzobirli3751
February 1, 2024 at 8:13 am
Tu sei proprio italiana!
@richardadams4928
February 1, 2024 at 8:13 am
I do something VERY similar, but with cheesy rice instead of couscous and topped with red enchilada sauce. Less of a traditional Italian influenced take (which I also enjoy) and more of a Tex-Mex vibe…😋😋😋
@nancun2837
February 1, 2024 at 8:13 am
So disappointed I was unable to find this recipe, for more exact per portion, for this YouTube video.😢
@grrmtthgrrmtth3000
February 1, 2024 at 8:13 am
Making stuffed peppers today 😋
@vu4uboo582
February 1, 2024 at 8:13 am
I don't eat n e thing from a can.
@ricklong3260
February 1, 2024 at 8:13 am
There's endless recipes for stuffed peppers….❤
@judichristopher4604
February 1, 2024 at 8:13 am
Adding 2 cups of Cooked RICE will help this go a long way too…
@williambennett7699
February 1, 2024 at 8:13 am
I wish I could appreciate Alex's food but it is lacklustre at best. No thanks.
@rickbachman993
February 1, 2024 at 8:13 am
Out of touch with $$. But that’s just Alex cooking 😉
@missmishpot
February 1, 2024 at 8:13 am
These are fantastic!
@zwowwasmr
February 1, 2024 at 8:13 am
So good! I used some leftover rice instead of couscous and was great
@nicolajohnson9214
February 1, 2024 at 8:13 am
Alex I ❤️ you on chopped you are judge I'm going to try your recipe 😋 I always watch you cook
@michaelad48
February 1, 2024 at 8:13 am
OMGAWD YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE. LOOOOOOOOOVE YOUR SHOW
@terrybroker8917
February 1, 2024 at 8:13 am
looks great, check out this bell pepper recipe https://www.youtube.com/watch?v=dQZqPhzBtHk&t=20s
@rickharks4515
February 1, 2024 at 8:13 am
only change l would make is mixing the coucous in with the meat,
@nicolevillarrealmelissa6955
February 1, 2024 at 8:13 am
https://youtu.be/2-uRqogPcnc
@toniearnest1861
February 1, 2024 at 8:13 am
YUK !!!!!!!!!!!!!!!!! Stuffed Peppers should not have chili or beans !!!
@mikewrasman5103
February 1, 2024 at 8:13 am
I LOVE stuffed peppers! They are SO delicious!
@toniroberts8117
February 1, 2024 at 8:13 am
I love how Alex is constantly trying to sell this dish as budget friendly, then she wants to “gussy” it up with shredded cheese and Jeffrey says “And you can charge more in a restaurant doing that”……. 😂😂😂
@eric_d4073
February 1, 2024 at 8:13 am
"I want less dishes" she says, then she pours a can of tomatoes into a bowl and THEN into the pan, instead directly into the pan. Also, they always have the spices all pre-measured into 35 neat little glass bowls, must be fun to clear all of those ! One more thing, this show uses canned applause to make it SEEM like there is a live audience when in fact there isn't – I will never be happy with a show that blatantly lies to me like that. Love the Food Network, but this is a disgrace of a show.
@heathrow1428
February 1, 2024 at 8:13 am
The peanut gallery was annoying especially the chunky sista!!! Please feed her please just to shut her up
@tracytaylor6873
February 1, 2024 at 8:13 am
Do you have a recipe using raw ground beef not pre cooked to stuff them
@melissapershing7122
February 1, 2024 at 8:13 am
Made this tonight. Didn't add the black beans or couscous though. Was delicious. 😋 😍
@cheech41
February 1, 2024 at 8:13 am
This is what I can’t stand about this show. Too many interruptions
@janinecox256
February 1, 2024 at 8:13 am
Could you use ground turkey or chicken instead of ground beef for a healthier meal?
@baleedali5469
February 1, 2024 at 8:13 am
Large ak47 wood and black twice the size. This ak47. And +1 add on.