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!
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.
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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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Guy’s rolling into Texas to visit Louie’s, a Dallas staple built on family and no-nonsense comfort food. Opened by Louie Canelakes, the spot became a local favorite thanks to their personality and signature thin-crust Waukegan-style pizza.
#FoodNetwork #GuyFieri #Pizza #Dallas
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Louie’s – https://www.louiesdallas.com
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Guy Fieri Devours Thin-Crust Pizza in Dallas 🍕 | Diners, Drive-Ins and Dives | Food Network
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Learn how to grill the perfect rib-eye steak for two with Geoffrey!
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Get the recipe ► https://foodtv.com/3ek1qRK
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!
Grilled Cowboy Rib Eye with Watercress Salad
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 8 hr 55 min (includes salting and resting time)
Active: 35 min
Yield: 2 servings
Ingredients
One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick
Kosher salt and freshly cracked pepper
Kosher salt and freshly cracked pepper
1 teaspoon Dijon mustard
1/2 teaspoon finely minced shallots
1/2 teaspoon sherry vinegar
3 cups watercress
10 fresh tarragon leaves
1 red radish, thinly sliced
Extra-virgin olive oil, for drizzling
High-quality aged balsamic vinegar, for drizzling
Flaky sea salt, such as Maldon, for finishing
Directions
The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.
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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#TheKitchen #FoodNetwork #GrilledCowboyRibEyewithWatercressSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
Geoffrey Zakarian Makes a Grilled Cowboy Rib-Eye Steak | The Kitchen | Food Network
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Ina Garten’s fan-favorite mac and cheese is extra creamy, and made with gruyère and sharp cheddar. Baked until bubbly and topped with fresh tomatoes and buttery bread crumbs, it’s an easy, crowd-pleasing classic for a reason! #BarefootContessa #MacAndCheese
Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT!
Get Ina Garten’s Fan-Favorite Mac and Cheese recipe ▶ https://foodtv.com/3pexBvL
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Mac and Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 to 8 servings
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Ina Garten’s Fan-Favorite Mac and Cheese | Barefoot Contessa | Food Network
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Food
Guy Digs Into Legendary Shrimp Magazine in New Orleans | Diners, Drive-Ins and Dives | Food Network
Guy Fieri rolls into New Orleans, Louisiana to visit Joey K’s Restaurant, a neighborhood staple known for its legendary Shrimp Magazine. This place delivers bold Cajun flavors, old-school comfort and a heaping taste of the Big Easy that locals swear by.
#FoodNetwork #CajunFood #DDD
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 restaurant 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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Digs Into Legendary Shrimp Magazine in New Orleans | Diners, Drive-Ins and Dives | Food Network
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#ReadyJetCook is BACK with new episodes on Mon, January 19! 💥 Before it drops, binge 30 recipe videos from past seasons, including Jet’s takes on mapo tofu, pad Thai, spicy miso ramen, kung pao shrimp, char siu bao and so much more!
#FoodNetwork #JetTila
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On Ready Jet Cook, Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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!
0:00 – Kanto-Style Sukiyaki
11:42 – Mapo-Tofu
19:44 – Northern Thai Pork Belly Curry
29:53 – New Thai BBQ Chicken and Papaya Salad
43:43 – Salmon Misoyaki
58:39 – Oyako Donburi
1:07:20 – Pineapple Fried Rice
1:20:27 – Siu Mai Dumplings
1:34:13 – Steamed Whole Fish
1:39:46 – Hong Kong-Style Chicken Chow Mein
1:50:50 – Sweet and Sour Pork
2:02:34 – Bánh Xèo
2:13:16 – Three Cup Chicken
2:25:48 – Drunken Noodles
2:39:00 – Dan Dan Mian
Get the Recipes:
Kanto‑Style Sukiyaki – https://foodtv.com/48BN2zH
Mapo Tofu – https://foodtv.com/3sAc7rs
Northern Thai Pork Belly Curry – https://foodtv.com/3Vwbexb
New Thai BBQ Chicken & Papaya Salad – https://foodtv.com/48rmZuW
Salmon Misoyaki – https://foodtv.com/3J9tJ3E
Oyako Donburi – https://foodtv.com/3fBsvFa
Pineapple Fried Rice – https://foodtv.com/47WHLkS
Siu Mai Dumplings – https://foodtv.com/3AVCBa0
Steamed Whole Fish – https://foodtv.com/33Cyvlt
Hong Kong‑Style Chicken Chow Mein – https://foodtv.com/3TyKbyV
Sweet and Sour Pork – https://foodtv.com/3GSpYjJ
Bánh Xèo – https://foodtv.com/3XDJk3B
Three Cup Chicken – https://foodtv.com/35qHa0N
Drunken Noodles – https://foodtv.com/3ROKsPE
Dan Dan Mian – https://foodtv.com/3HHtiNa
Laab Gaai & Coconut Sticky Rice with Mango – https://foodtv.com/3rdNIa1
Chicken Satay – https://foodtv.com/49aX6PQ
Chicken Khao Soi – https://foodtv.com/32TCe3f
Spicy Miso Ramen – https://foodtv.com/3rXOQQI
Korean Short Rib Tacos – https://foodtv.com/2P9JGhu
Kung Pao Shrimp – https://foodtv.com/2Mp3iuV
Bulgogi – https://foodtv.com/3zyryTr
Char Siu Bao – https://foodtv.com/3Og3LPN
Salt and Pepper Shrimp & Vegetable Egg Fried Rice – https://foodtv.com/3qmnJMS
Panang Curry – https://foodtv.com/3kRpZI1
Chicken Adobo Lumpia Shanghai – https://foodtv.com/36rG591
Orange Chicken – https://foodtv.com/3mQ0CHr
Quick Beef Pho – https://foodtv.com/2Wq0Ys0
Pad Thai – https://foodtv.com/2qtvkxT
Lo Mein – https://foodtv.com/3mJd8bC
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
BINGE 30 Recipes From Ready Jet Cook 🔥| Ready Jet Cook | 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.