How to Make Amazing Stuffed Peppers
A Simple Palate
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Welcome! My name is Bethany Kramer, and I love cooking Italian-American classics and everything else in between. My mom taught me how to cook when I was about 8 years old, so a handful of recipes I share here are from my childhood that my mom taught me, and the rest are from spending endless hours in my own kitchen recipe developing for the last 10 years. My favorite thing about food is that it can bring everyone I love together in one room. Some of my favorite memories with my family have been created around the table as we've enjoyed these very recipes I'm sharing with you all. So I can only hope these dishes inspire you to create those same irreplaceable memories with your loved ones! All of my videos have step-by-step recipe instructions and the best tips I know, so you can easily follow along and be successful no matter your experience. You can visit my website, https://asimplepalate.com, to explore all of my recipes. NEW VIDEO every other Thursday at 1 pm (EST).
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Sharing how to make amazing and flavorful stuffed peppers made with ground chicken! This was inspired by the stuffed peppers my mom used to make when I was growing up, but with my own spin on them. I hope you enjoy them! Feel free to mix up the protein and use lean ground beef or ground turkey as an alternative to chicken. For more tips and notes on this recipe, in addition to this video, you can visit the recipe link below! :) RECIPE: https://asimplepalate.com/blog/stuffed-peppers/ INGREDIENTS 6 bell peppers (you can use red, yellow, green, and orange), halved and seeds/core removed 3 Tablespoons avocado oil or olive oil, divided 1 medium to large yellow onion, diced 1 lb ground chicken - you can also substitute with lean ground beef or turkey 3 garlic cloves, minced or pressed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried fennel 1/2 Tablespoon fresh rosemary, chopped (or 1 teaspoon of dried rosemary) 3 Tablespoons fresh basil, chopped 2 Tablespoons fresh parsley, chopped 1 3/4 cup marinara, divided 2/3 cup Parmigiano Reggiano, freshly grated 1/4 cup chicken stock 8 oz cooked rice, brown or white rice works kosher salt & pepper, to taste 6 provolone slices, halved to make 12 TOOLS I USED: I used #16 cookie/muffin scoop for measuring the filling https://amzn.to/4nCaDaU The rest of my tools can be found here: https://www.amazon.com/shop/asimplepalate STAY CONNECTED Join my email list: https://asimplepalate.com/subscribe/ Instagram: https://instagram.com/asimplepalate Facebook: https://facebook.com/asimplepalate Website: https://asimplepalate.com/ Music by Epidemic Sound: https://share.epidemicsound.com/ulcmdw
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