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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How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
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Ree makes a dessert with layers of chocolate cake, lots of whipped cream and cherry syrup!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3oI4bTb
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Black Forest Cake For Two
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes cooling time)
Active: 50 min
Yield: 2 servings
Ingredients
Cake:
Nonstick baking spray, for the parchment paper
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg, beaten
1 stick salted butter
2 heaping tablespoons cocoa powder
Cherry Sauce:
2 cups frozen cherries
1/4 cup granulated sugar
2 tablespoons cherry liquor
Whipped Cream:
1 cup heavy cream, cold
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 semisweet or milk chocolate bar, to grate over the cake
Directions
For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.
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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#ReeDrummond #ThePioneerWoman #FoodNetwork #BlackForestCakeForTwo
Ree Drummond’s Black Forest Cake For Two | The Pioneer Woman | Food Network
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Ina Garten is sharing all of her secrets and pro tips for cooking up fresh seafood dishes at home. Her Creamy Lobster Mac & Cheese and Fresh Crab Nachos are just the start! 🤤
#InaGarten #BarefootContessa #FoodNetwork #SeafoodRecipe
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
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Ina 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!
0:00 – Intro
00:03 – Kitchen Clambake
04:23 – Mussels in White Wine
07:27 – Fresh Crab Nachos
11:26 – Shrimp Bisque
15:47 – Cioppino
20:24 – Tuna Melts
24:14 – Scallops Provencal
27:10 – Fish and Chips
30:59 – Baked Cod with Garlic and Herb Ritz Crumbs
35:41 – Salmon with Lentils
42:06 – Creamy Lobster Mac & Cheese
45:35 – Linguine with Shrimp Scampi
Get the recipes:
Kitchen Clambake – https://foodtv.com/39arJeV
Mussels in White Wine – https://foodtv.com/3GzNqlC
Fresh Crab Nachos – https://foodtv.com/3F1vTk4
Shrimp Bisque – https://foodtv.com/35I44N6
Cioppino – https://foodtv.com/3QuIIZW
Tuna Melts – https://foodtv.com/3pzUJlN
Scallops Provencal – https://foodtv.com/351RitU
Fish and Chips – https://foodtv.com/3BrYI7K
Baked Cod with Garlic and Herb Ritz Crumbs – https://foodtv.com/3jdUpVQ
Salmon with Lentils – https://foodtv.com/385QfLe
Creamy Lobster Mac & Cheese – https://foodtv.com/3mBxpQj
Linguine with Shrimp Scampi – https://foodtv.com/2MIuJ2J
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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Our Favorite Ina Garten Seafood Recipe Videos | Barefoot Contessa | Food Network
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Come along with Guy on a food-tasting road trip as he visits some of the must-eat restaurants across the West Coast! #GuyFieri #WestCoast
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 – Intro
00:07 – Garlic Beef Asado Piroshki – Pinoyshki
01:14 – Green Curry – Jitlada
04:30 – Cacio e Pepe Arancini – Bettina
07:11 – Kalua Pig Egg Rolls – North End Caffe
09:55 – Mole Chicken Tacos – Shalhoob’s Funk Zone Patio
12:51 – Nam Toc Burrito – The Blue Owl
15:16 – Filipino Hot Dog – Belly & Snout
17:49 – BBQ Rib Tips – Bludso’s BBQ
21:10 – Short Rib Melt – Wilma & Frieda’s
23:46 – Sweet Potato Lasagna – Frost Me Sweet Bistro & Bakery
25:05 – Whole Hog Sandwich – Chef’s Touch BBQ Rig
28:28 – Fattoush Chicken Shawarma Wrap – Shawarma Guys
31:11 – Alligator & Kangaroo Burgers – Crazee Burger
36:54 – Shawarma – Marouch Restaurant
39:35 – Seafood and Pork Dumplings – Chin’s Kitchen
42:39 – Buddha Burger – Grill-A-Burger
44:47 – Mom’s Red Chile Chilaquiles – Chula Artisan Eatery
47:21 – Hamachi Crudo – Black Market Liquor Bar
50:46 – Gumbo & Étouffée – Harold & Belle’s
56:02 – Surf ‘n’ Turf Burger – Gastro Grind Burgers
58:42 – Adobo-Glazed Chicken Wings – Señor Sisig
01:01:54 – Pollo en Pipián Tipo Zacatecas – El Mirasol Cocina Mexicana
01:04:53 – Prodigal Pig Pizza – Grace and Hammer
01:08:25 – Drunken Chicken – Biergarten LA
01:11:25 – Waffle Madame – Commonwealth
01:13:53 – “Masa y Papa” Potato Pancake Torta – Güero No. 1 Tortas
01:17:03 – Deep-Fried Chicken Cordon Bleu – Ramona Cafe
01:17:55 – Cheesesteak Crepe – Gabino’s Creperie
01:20:23 – Szechuan Hot Chicken Sando – daybird
01:26:16 – El Borracho Beef Rib – Grand Ole BBQ
01:29:45 – Minestrone Soup – Rosine’s Restaurant
01:33:11 – Hot Pastrami Sandwich – Dick’s Northwest Sausage & Deli
01:36:01 – Pastrami – The Refuge
01:39:38 – Pot Roast Bundle – Starling Diner
01:42:14 – Crab Cake Cioppino – Seasons & Regions Seafood Grill
01:44:36 – Hand-Pulled Noodles – Frank’s Noodle House
01:48:40 – Carne Asada Tacos – La Texanita
01:51:50 – Birria Tacos – Tacos y Birria La Unica
01:54:33 – Biscuits and Sausage Gravy – Emma Jean’s Holland Burger Cafe
01:56:34 – Pork Pad Thai – Asian Experience
02:00:03 – Mozzarella Sticks – 59er Diner
02:02:22 – Double Biscuits and Gravy – From Scratch Restaurant
02:05:25 – Pork Tamales – Sabroso! Mexican Grill
02:08:45 – Fried Cheese Crustless Pizza – Junkyard Extreme Burgers and Brats
02:14:05 – Ravioli with Garlic and Butter Sauce – Catelli’s
02:17:44 – Soy Sesame Garlic Chicken Sandwich – Bok A Bok Fried Chicken and Biscuits
02:18:56 – Short Rib French Dip – Jo’s Diner
02:20:39 – La Patrona Shrimp Burger – La Tostaderia
02:24:11 – Screaming Red Spicy Garlic Wings – OB Noodle House
02:26:56 – Garlic Fried Chicken – Pyrenees Cafe
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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Top #DDD Videos on the West Coast with Guy Fieri | Food Network
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This is Sunny’s fun spin on eggs Benedict with one of the best flavor combos out there. Pepperoni, tomatoes and a rich cheese sauce add a pizza-inspired twist to this breakfast treat.
#SunnyAnderson #TheKitchen #FoodNetwork #EggsBenedict
Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/41O0f7q
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Sunny’s Easy Pizza Eggs Benedict
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 servings
Ingredients
Tomatoes and Pepperoni:
4 beefsteak tomatoes, sliced into eight 1/2-inch rounds
Olive oil cooking spray, for the tomatoes
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
24 slices pepperoni
Cheese Sauce:
8 ounces shredded Italian blend cheese
8 ounces whipped cream cheese
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
Benedict:
8 large eggs
4 English muffins, split and dry-toasted
Fresh basil leaves, crushed red pepper flakes and spicy honey, optional, for serving
Directions
Special equipment: nonstick aluminum foil; a mini chopper
For the tomatoes and pepperoni: Preheat the oven to 375 degrees F. Line 2 baking sheets with nonstick aluminum foil.
On one baking sheet, add the tomato slices and spray with the cooking spray. Sprinkle with the Italian seasoning, a pinch of salt and a few grinds of black pepper.
On the second baking sheet, add the pepperoni. Place both in the oven and remove when the tomatoes have wrinkled a bit and the pepperoni is crisped, 20 to 25 minutes for the tomatoes and 5 to 10 minutes for the pepperoni. Remove the tomatoes to a mini chopper and blitz to a slightly chunky texture.
For the cheese sauce: In a medium pot on medium heat, add the shredded cheese, cream cheese, heavy cream, a pinch of salt and a few grinds of black pepper. Cook, whisking, until smooth. Keep warm.
For the Benedict: Crack an egg into a mug and cover with 1/2-inch cold water. Microwave for about 1 minute. Spoon the egg out of the mug and drain off the excess water. Repeat with the remaining eggs.
Assemble from the bottom, starting with an English muffin, tomatoes, pepperoni, egg and cheese sauce, then top with a basil leaf or two, red pepper flakes and a drizzle of spicy honey, if using.
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
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Sunny Anderson’s Easy Pizza Eggs Benedict | The Kitchen | Food Network
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Food
Michael Voltaggio Makes Cauliflower Steaks & Veggie Bolognese | Bobby’s Triple Threat | Food Network
Chef Michael Voltaggio proves that veggies can hold their own with shawarma-spiced cauliflower steaks and a meaty mushroom Bolognese.
#BobbysTripleThreat #BobbyFlay #FoodNetwork #MichaelVoltaggio #Vegetarian
Watch #BobbysTripleThreat Tuesdays at 9|8c from 8/22/23 to 10/24/23!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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
▶ FULL EPISODES: https://watch.foodnetwork.com
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Michael Voltaggio Makes Cauliflower Steaks & Veggie Bolognese | Bobby’s Triple Threat | 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.