Chili Stuffed Peppers Recipe – Laura Vitale – Laura in the Kitchen Episode 820

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Hi guys I’m Laura Vali and in this episode of lauring kitchen I want to share with you my recipe for what I call my chili and rice stuffed peppers there are absolutely like they’re beyond delicious and they’re just perfect for get togethers because they’re easy to

Make and you can make them ahead of time and then everybody just loves them if you love chili you love this recipe to get started you’ll need some ingredients this is kind of like to make our chili base some ground beef which you could also use ground turkey if you wanted to

I’ve got some cooked black beans just a can that I drained and rinsed some chopped up jalapeno peppers garlic and onion some crushed tomatoes tomato paste a little bit of beer some beef stock and then I’ve got some brown sugar cumin chili powder and some oregano I also

Have some oil I’ve got some vegetable oil getting nice and hot into my big Dutch oven or any sort of heavy bottom pan and you’ll also need a few more ingredients which I will share this all with you when the time comes but now what I have here is a few tablespoons of

Vegetable oil I’m not using olive oil because I don’t want the flavor from the olive oil to interfere with the spices and everything else so I’m keeping the flavor of the olive of the oil very neutral now you can substitute turkey if you wanted to make this leaner and I

Very often do if however you want to make this vegetarian use vegetable stock for the beef stock instead of using the ground beef just use up a couple cans of between black beans maybe a can of cooked lentils and maybe some white beans and you’ll make a nice bean chili

That’s vegetarian by substituting the meat and the beef stock so it’s completely up to you this just feels a little bit I would say more well I would say it feels a little more of a treat for company when I use ground beef I feel like it’s just a

Little bit more of a treat my Skillet should be hot enough My Pan let me check yeah that’s nice I’m going to add my ground beef and I’m going to use just my flat spatula to break it apart now it looks like there’s a lot of oil in there

But there’s not there’s only 3 tablespoons and this is a really lean ground beef I always try to buy an all organic you know grassfed ground beef and as lean as I can get it because I don’t need all the fat just going to

Break this up it’s as much as I can and let it cook until it’s developed really good color this looks good enough for me now I don’t have a lot of fat in the bottom of my pan I probably have 3 tablespoons so I’m not going to worry about getting

Rid of any of it if your ground beef just gives that a lot of fat then you might want to discard that and just leave behind a few tablespoons because you do need that to sauté your onions and jalapeno and garlic which I’m adding now along with a good pinch of salt

Because I didn’t season my ground beef yet and I want to make sure every layer of my dish is seasoned well a little touch of black pepper what’s wrong with this thing well I deal with it later I’m just going to give this a stir and cook everything together until the onions

Begin to cook down and everything just looks like it’s developed good color and we’ll be able to move on to the next step this is looking gorgeous I’m going to add my tomato paste now and just give it a stir for about 30 seconds if that

It’s been in that tube for so long this is like the way of of making you know wicking it up and really releasing the flavor give it a stir I’m also going to add in my spices I’ve got some brown sugar chili powder cubin and oregano I

Do like to add a little bit of brown sugar because I feel like it somehow balances the heat from the chili powder and the jalapeno the acidity from the tomatoes and the tomato puree it just works together really well and I’m just stirring it all together just so that

Those is kind of coat the meats and really get hit by the heat cuz it just like releases all their oils and now I’m just going to deglaze with a little beer this is just some light logger nothing super fancy you want to make sure it’s nothing super

Heavy and that really sort of um that really sort of hits weird notes with your chili you don’t want to use a super super like bitter logger that I just think would compete with the flavors of everything else and you don’t need that and you don’t want that that looking

Great now I’m going to just add pretty much everything else that I have here my crushed tomatoes I’m going to add my black beans and then just a little bit of beef stock I’m not going to add too much I’m going to add probably about a half of a

Cup I don’t need a lot of it I just need a little bit more liquid and you know I just use water and some beef concentrate if I can get it open oh here we go don’t you don’t need very very much of this and then I’m just

Going to let this cook for about an hour and a half or until everything is really cooked and thickened and it makes your house smell fantastic I’m going to partially cover this with a lid let it simmer on medium for about an hour and a half and then I’ll show you what it

Looks like when it’s done my chili cooked for about an hour and a half and you can see has thickened really beautifully now I’ve turned this off I turned this off about an hour ago so it’s slightly warm I wanted to turn it off because now I’m going to add my

Cheese and my rice and I don’t want to work it when it’s too hot cuz I feel like then the cheese starts to melt too quickly what I have here is some cooked rice now this is brown rice because I always have brown rice um cooked brown

Rice on hand but white rice would work wonderfully here as well I’m just using brown rice because that’s what I have and then I’ve got some shredded sharp cheddar I’m going to add a good handful now and then I’ll add a little more to the top of the peppers now I’m going to

Stir all this together you want to make sure you taste it for seasoning I seasoned my meat mixture really well and then the beef broth that I added added its own seasoning and I knew I would be adding a lot of cheese so I didn’t want

To add any extra salt so this is good for me but again check um you know check for seasoning and adjust to your Ling now I have a lot of filling here and it’s certainly not going to fill all my Peppers because I only have four peppers

Here and let me walk you through what I did I took each pepper I cut it lengthwise took out all the ribs and seeds and placed it in a baking dish and I popped this into the oven at 350 for 20 minutes just to give them a heads up

And make it nice and soft and also as you’ll see there’s a lot of water that comes out of the peppers as they cook so I’m going to just discard the liquid because I don’t want this to be really sort of soggy and truth be told these

Were the best peppers I could find in my local grocery store which are not ideal I would have loved for all of them to be nice and big like these so I know that I’m definitely going to have a lot more filling that I need need um but that’s

Okay because I’ll save the filling and stuff some peppers in a couple of days which is that’s what’s so great about that filling is that you can make it ahead of time and then you can stuff them and have some for dinner and then you can also save the rest for another

Night during the week um now I’m going to do since this has cold I’m going to bring this closer to me I’m going to take my spoon and I’m just going to fill my Peppers these are like little boats and I just like to make sure that I kind

Of you know I want these to be nicely filled so just fill them to however much you like I like to fill them pretty abundantly because I don’t want these to be skimpy I want them to be really nice and full of flavor so I’m going to go ahead and do

That now that my peppers are stuffed I just want to put a little extra cheese over the top you don’t have to but I just think that these makes them a little more special and then no one not anyone I know anyway has ever complained about too much cheese and if you have

People in your life that are going to complain about too much cheese then you might want to think about not having them in your life cuz you know a little cheese here and there it’s not a bad thing I mean obviously all in moderation but not adding a ton here just a little

Bit and I already have my oven preheated to 350 because I baked I pre-baked my Peppers or partially baked my peppers I should say so these are just going to go in for another half hour or so and then I’ll show you what they look like when

They’re done be prepared cuz this is going to smell fantastic I’m just warning my peppers were in the oven for 30 minutes I have let them cool for about 20 minutes because when these came out you should have seen them they were bubbling away I mean they were beautiful

But I felt like if I were to eat them right away then they would burn the roof of my mouth so I know it’s really hard but they are still plenty plenty warm so I’m just going to take one out or one half I should say now truly if my

Peppers were all this size right here to the very Corner if they’re all this size and one half would F would fill one person perfect ly I mean it would feed one person very happily but because some of them are pretty small this recipe makes the filling for six nice plump red

Bel Peppers or eight smaller one or you could even get more um when I mean six I mean six Peppers haved so you’d have 12 halv so it really does Stretch A Buck when you’re doing you know when you’re stuffing something especially peppers and when you’re adding rice and a little

Ground beef I mean it’s just it’s gorgeous look at that look at that the pepper still hold it shape The Filling is gorgeous the top has gone all cheesy and delicious I’m going to give this a bite ooh my mouth is watering it can smell everything I put in that chili I

Can smell that makes me very very happy get out of town they are fantastic M if you love chili you’ll love this if you love bell pepper soft Peppers you will go bananas over these they’re really easy to do you can assemble these ahead of time and then

Pop them into the oven the next day if you wanted to they’re just such an easy recipe that you can change however your heart desires that I have to share this version with you because I think it’s good enough it’s fit for company it’s easy to make and I mean who doesn’t love

Chili especially on Fall days I mean go to L in kitchen.com get this recipe hey let me know what videos you want to see for the fall what episodes what recipes you guys are looking for because it is my favorite time of year so I want to

Know from you what kind of soups what kind of pastas what kind of meats what kind of desserts pour your heart out in the comments below because I will be looking through those comments for inspiration for what to make next hope you enjoy spend time with me I’m going In