Stuffed Peppers on Stove Top Recipe

Hi Guys, today I’ll show you How to Make Stuffed Peppers on the Stove Top. RECIPE: https://anitacooks.com/recipe/stuffed-peppers-on-stove-top/ Usually they’re baked in the oven but I figured not everyone wants to turn on their oven especially when it’s getting hot outside.
First boil water in a large pot because we will be cooking our peppers for a few minutes before filling them. I’m using 2 red and 2 green bell peppers. Try to get ones that are about the same size so they cook evenly. I like to cut them in half lengthwise and fill them, they cook faster this way. Traditionally, the top is cut off and the peppers stand up in the pan. You can do it either way. Take all the seeds and pith out. Leaving the stem on is pretty for presentation. Our water is boiling, put the peppers in and cook for 5 minutes. Next, we’ll make a quick tomato sauce. Heat up a pan and pour in 2 tablespoons olive oil. Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp italian seasoning, crush it in your hands, ¼ tsp red chili flakes for a little heat, mix this just for a few seconds. Add 2 cups of tomato sauce. Add ¼ tsp salt and 1 tsp sugar. Bring this to a boil and let it simmer, just for 5 minutes. Taste and add more salt or sugar if necessary. Our sauce is ready, turn the heat off and set it aside. Our peppers are ready, drain and remove them from the pot. Leave them aside. Now we’ll cook the meat. Heat up a pan and add 3 tablespoons olive oil. I’m adding 1.5 cups of chopped onion and 5 large garlic cloves or 2 tablespoons. A little salt. Sautee this until golden brown. Add ½ tsp dried oregano, crush it in your palms, ½ tsp dried thyme leaves, 1 tsp paprika, Stir that for a few seconds. ¼ tsp or red chili flakes. Now I’ll add the meat, this is 1 pound of ground turkey. You can use chicken or any other ground meat you’d like. ½ tsp salt. Mix this really well and let it cook. Make sure to break up the meat once in a while. While the meat is cooking, I’m grating 1 large potato peeled. Traditionally rice is used along with the meat but you need leftover rice or cook fresh rice. The potato is a much easier and quicker option. This is 1.5 cups of grated potatoes. If you have cooked rice, you can use 1 cup of rice instead. Our meat is cooked, now add the potatoes, ½ tsp salt and pinch or two of chili flakes. Stir and cook for 5 minutes. Adjust the salt according to your taste. After 5 minutes, pour in 1 cup of the sauce and ¼ cup of grated parmesan cheese. Turn off the heat and mix well. Now we need a large pan that will fit all of the peppers. Pour in ½ cup of the remaining sauce and a few tablespoons of water. That should cover the bottom of the pan. Put the peppers in, it’s a tight fit but they all make it. Stuff each pepper with the meat mixture. Turn the heat on. Pour the remaining half cup of sauce over the peppers. You’ll start to hear the peppers pop a little, the liquid on the bottom of the pan has started boiling, turn down the heat to medium low, put a cover on and cook for about 30 minutes. Check after 15 minutes and adjust the heat if you need to. After 30 minutes, check the filling, the potatoes should be cooked. The peppers will be tender but not completely falling apart. You can cook this longer or shorter depending on how firm you like the peppers. You can add more parmesan on top before serving. If you want to add shredded cheese like cheddar or mozzarella, you can do that and put the cover on just to melt the cheese. I use a big spoon to get them out of the pan. Let’s cut into one. The peppers are tender, the meat and potatoes are delicious and flavored well. The sauce has almost caramelized. This is such a comforting and satisfying meal. I hope you give this a try and let me know how you liked it. Subscribe and I’ll see you next time. Thanks for watching.