I've been making this for my kids every Halloween for several years, but I stuff them with spaghetti, which has an added bonus of looking like brains spilling out
@@808allday7 it's not good. You might not like changing your elderly mother's diapers, but the people that work here really don't like it. The elderly are hard to deal with. They aren't babies. Their families don't check on them enough. There are good parts too. All in all, if you can look after your elderly parents, it's better. PS I used to live in wahiawa.
@@billnyethesciencedenier6701 You're so right about taking care of your parents at home, if at all possible. My mom was in rehab for 3 weeks & every morning when I came there was some issue during the night. When I took care of her at home, we had none.
"If you see some plastic, pull it out." Still laughing. Everyone else would reshoot the clip. John gives 0 F's and keeps going, like everyone at home would. Friggin Classic.
I’m general, I love your casual comments as you walk us through your recipes, explaining humorously how you goofed up here or there, or how something surprised you or didn’t act as you expected. These definitely reminded me of Julia Child’s incredible comments decades ago as she built the foundation of TV cooking shows. In this video, I must commend you for your comments about how the dish did not come up to your expectations and what you should have done to make it better. Most TV cooks don’t have the confidence to do this, and their egos don’t let them admit their flaws for fear of becoming smaller in the middle eyes of their viewers. When you admit errors or point out problems, your star shines more brightly! You’re a great teacher! Thank you for sharing your talent and your recipes with us.
My favorite stuffed pepper filling is a sweet plantain, ground beef, and cheddar/mozzarella layers like a Puerto Rican pastelon. Thanks for the inspiration!!
@@carmenplangger9417 Thanks for the inspo. A bit of canned cheese whiz squeezed in the eyes right after baking would be perfect. The pepper would still be warm enough so cheese tears would melt down the face. 🎃
So cute! A couple of years ago we made sangria for a grown ups Halloween party and I cut Jack o lantern faces in green and red apples. When the inside flesh was dark soaked with the wine mixture they looked fantastic bobbing in the glass drink dispenser.
I can’t believe how early I am. These peppers are a really cute meal idea and a great way to get kids to eat more vegetables. Or adults to eat more vegetables, for that matter.
I use a trick I learned from Lidia Bastianich. She finely chops carrots, onion and celery in a food processor to make a "passata" that she mixes in her meat sauce for Bolognese. Kids don't even know it's there.
@@maydaygarden I do that because it really does add a depth of flavor (to many things), but great idea to sneak it in! I use ground dried mushroom powder to fool my daughter, and she’s 53!!!! BTW, that “holy trinity” of veg is called mirepoix. I think Passata is like tomato purée or thick sauce.
This is why I love Chef John. He doesn't hesitate to tell his audience when someone didn't go right and turn out amazing along with tips on how to do it better. Very few content creators have those kind of ethics and standards. #Respect.
"I hope, for the stuffing, you use another one of our meatloaf recipes." Chef John's "prison style" Italian meatloaf would be FANTASTIC in these! What a cute, festive dish!
I confess, at first your intonations annoyed me, but I liked your ideas so I kept watching. Now you grew on me, and I don’t mind it and loooove your witty monologue.
I have never understood the need for the “intonations,” & it still bugs me, but I really enjoy his personality and recipes, so what the heck, everybody else seems to think it’s a plus. Whew! Run-on sentence.
Marvelous, and I think a bit of lamb might work well also. Thank you for sharing this recipe with us couch chefs. Looking forward to seeing your next post.
I substituted a mixture of loose Italian sweet sausage meat for the beef and used basil, oregano, Romano cheese, garlic plus some Marinara sauce mixed with the rice as the filling. I think it's a better filling than just ground beef or a meatloaf filling. I was pretty happy with the finished stuffed peppers.
These were my favorite meal that my mom made. She passed recently. I’m thinking I might have to make these. She would cook them in Campbell tomato soup, which acted as a gravy afterwards.
I made this but used Chef Johns stuffed green pepper recipe from 11 years ago - and it was outstanding! I even overcooked them a little but the sauce more than made up for it. Delicious!
I made this tonight and it turned out great. I didn’t want to wait for the long cooking time , so I cooked them in the Instant Pot and used my grandmother’s Porcupine Meatball recipe. The sauce was perfect too-made with tomato soup for a good bloody effect.
I'm curious! Am I the only one who puts dry uncooked rice to my stuffed meat filling? I mean I will use bread crumbs or a combo of dry rice and bread crumbs and the rice is always well cooked when my vessel is cooked be it peppers or cabbage. I love this idea and it make me want to do a pumpkin/Jack-o-lantern themed meal like I did with apples 2 days ago. Pork Normandy, apple cake topped with a caramel walnut and a nice sturdy salad with apples and walnuts. It was yummy.
Works very well if your fat to meat ratio is 80/20 or higher fat then that then raw rice sucks your the ground beef or pork juices. If you try that with very lean meat you have to account for the lack of juice in the mix. Otherwise drying stuffing.
I like stuffing my peppers with porchetta or ground pork with porchetta spices. It is good to put a binder in their also so I use instant mashed potatoes. It turns out really good. Then my sauce is ranch believe it or not.
Most stuffed peppers recipes overcook the peppers and they turn to mush by the time the stuffing is cooked. I usually cook the stuffing in a pan to 80% or so, then fill the peppers and bake them. By the time the stuffing is done, the peppers still have a bite to them texture wise.
I watched because I thought that delicious sauce came from the stuffed peppers. It doesn't, of course but I'm not disappointed. A great recipe for fussy kids who don't like vegetables.
Chef John, would you consider redoing the Cabbage Rolls video? The first one (not involving lamb) is from 2007. I hope you do, it's such a nice dish when the weather gets cold. Love your videos, they've never let me down. I let myself down making one of your baked rice recipes, but that was just me cooking :-)
I make every single year and just realized I did make the eyes upside down last year :P Found adding some canned tomatoes, and pepper jack really helped it.
Few tricks to keep peppers closed: cut small hole to extract seed pods and add uncooked rice to stuffing. Once the pepper is filled, insert thin potato slice slightly bigger than the opening - when the rice cooks, pressure seals the pepper from the inside. Prepared this way, peppers are safe to cook in sauce.
@ 3:50 I spotted that problem before you got there but I thought... I wonder if he'll catch it. Hah! Been there, done that! @1:36 When you clean the body out gently slip the top into the body. They're easy to pull out. Chef John I love your cooking.
I have a fridge full of peppers and I was wondering what exactly I was going to do with them, but now I don't have to wonder! Can't believe I never thought of this before, I love stuffed peppers and my kids are going to go absolutely wild when they see this!
My first love will always be your Beef & Rice Stuffed Peppers, not the improved versions, the one with the chunky tomato sauce and thinly sliced onion. Just heavenly and it works with the Jack faces too. The holes poked in the bottoms and the grease from that fatty burger rolling down in that sauce omg.
When it comes to stuffed peppers, I have always felt that seriously well toasted croutons should be used in the mix to lighten it up. Also maybe some bacon.
The idea for the "jack-o-latern" is great! But I'll use my own filling for the peppers. That said, I may surprise my wife with this on October 31. Thanks, Chef! And as already commented previously, the Pumpkin Butter recipe remains delicious, and there will be half-pint versions of the next batch going out to neighbors and family for Thanksgiving.
Oh, the idea of stuffing an orange pepper with a carved face for Halloween is fantastic! I loved the ghost meatballs you did last time, but that seemed kinda easy to screw up. This looks fool proof!
Made these with orzo stuffing. While it was well received I would definitely go with rice next time. The starchiness made it difficult to work with no matter how much I rinsed it. That said, the extra stuffing didn't go to waste. Just greased an oven safe dish with butter and browned some grated cheese on top. :)
