Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.

Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.

The incredible taste and comfort that you get out of this absolutely amazing.

I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.

They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.

I am one of those people or you can call me a nerd. I look deep into the history of the recipes.

Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.

Tap here for more tasty comforting meals from the Balkan

Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.

Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.

You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.

The unique taste and aroma that particularly beef gives to me are simply irreplaceable.

However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.

I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.

It is one of the things that I am actually looking forward to all year long.

You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.

Dishes like that give me life and making me extremely happy. I hope it will do the same for you.

If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance! Happy Cooking!

You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.

Yield: Serves 6

Stuffed Peppers with Ground Beef and Rice

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A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 tbsp. Oil
• 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
• 1 lb Ground Beef
• 1/4 onion shredded
• 3 garlic cloves minced /or 1 tsp garlic powder
• 1/2 cup rice
• 1/3 tbsp. Ground black pepper
• Meat seasoning to taste or salt

Sauce/broth

• 2 cups Beef Broth
• 2-3 cups water
• 8 fl oz tomato sauce
• 1 bouillon cube
• 1 tsp. smoked paprika
• 1 dry bay Leaf
• Seasoning/or salt to taste

Other Veggies

• Potatoes quartered
• Carrots sliced

THICKENER

• 1 tbsp. Flour/or cornstarch
• 2 tbsp. Tomato sauce
• splash of water

Instructions

1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
3. Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
4. Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.

Notes

• Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
• I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
• Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
• Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
• You can keep it in the fridge for up to 3 days, just reheat and heat.
• If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.

Made in A large pot with a lid:

Did you make this recipe?

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It is a long weekend over here, so Happy Labor Day everyone! Let us start on Friday with fried chicken.

I love it, but I tend to stay away from it as much as possible. Well, I feel always so guilty after eating it, but I keep repeating everything in moderation and it will be okay. I am working hard to burn those calories off so I can eat more yummy things.

It makes me happy though when I bite my teeth into crunchy skin; it is like all the worries go away, the sun shines, you can hear “aaaaa” and I feel that comfort… comfort of happy moments from my childhood.

Chicken recipes are incredibly popular and versatile for family meals for several reasons. First and foremost, chicken is a lean and affordable source of protein, making it a healthy option for any meal.

Additionally, chicken has a mild flavor that pairs well with a variety of ingredients and seasonings, allowing for endless possibilities when it comes to flavor combinations.

Chicken is also incredibly versatile in terms of cooking methods. It can be grilled, baked, roasted, sautéed, or like in this recipe, fried. Each cooking method imparts its own unique flavor and texture to the chicken, allowing for a wide range of culinary experiences.

It can be used in a wide range of cuisines, making it a great choice for families with diverse tastes. Whether you’re craving Italian, Mexican, Asian, or Mediterranean flavors, there is a chicken recipe to suit every palate.

From classic dishes like roasted chicken and chicken noodle soup to more adventurous recipes like chicken curry or chicken enchiladas, there is a chicken recipe to satisfy every member of the family.

Click Here For More Tasty Chicken Recipes

Recipes using chicken are often quick and easy to prepare, making them a practical choice for busy families.

Whether it’s a simple baked chicken breast or a more complex chicken curry, most chicken recipes require minimal time and effort. This Double Fried Chicken is simple and satisfying. Serve it with mac and cheese and mashed potatoes for the best effects. Trust me! It is one of my family’s favorite meals.

I have many recipes on my blog using chicken but what is one more recipe, right?! We don’t eat a lot of fried food but when we crave it I make this tasty friend chicken.

I hope you try making my double friend chicken, and if you do, please tag me on Instagram, interest, or Facebook using tag @sandraseasycooking

Happy Cooking!

Amazon Affiliate links:  You can use WOK to fry chicken or get a pro fryer. 

Yield: 8

Double Fried Chicken

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Ingredients

• 1 3 4 lb. Chicken cut into 10 pieces,
• 1.5 cups Corn Starch
• 2 Large egg
• 2.5 cups All-purpose flour
• 1/2 Tbsp. Corn Starch
• 1 tsp Cayenne pepper or Chili Powder
• 1/2 Tbsp. Salt
• 1 tsp. Poultry seasoning
• 1/2 tsp. Garlic powder
• Oil for frying, read notes

Brine:

• 1 gallon Water
• 1/2 cup Salt
• 5 Garlic Cloves crushed
• 1/2 Onion roughly chopped

Instructions

1. Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer. Fill a large pot of water and stir in salt, garlic, and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes at room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the countertop, it should be placed in the fridge to brine because of the bacteria).
2. Drain water through a colander, then, wash chicken just a bit with cold water. Use a paper towel to pat dry the chicken.
3. Use three bowls or plates, in one corn starch, in the other one beaten eggs, and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)
4. Toss chicken to coat on all sides with corn starch, and place on one plate until ready for the next step.
5. If you have an oil thermometer, heat oil to 300 to 325 degrees F, if you do not use a little cube of white bread, then drop it into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have a deep fryer (I used Wok, but it’s up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
6. Now, dip coated with corn starch chicken into the egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
7. Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
8. To make it extra crispy you will drop the chicken again to fry. The second time heat the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees.
9. Remove onto paper towels and serve immediately. It can be also placed in a warmed-up (200 degrees F) oven to keep the chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, and then in the warm oven.

Notes

OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
Almond, refined (Clean, neutral flavor and a high-heat wonder)
Grapeseed, refined (Clean, neutral taste. Emerald green color).
* source: www.pccnaturalmarkets.com/
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.

Did you make this recipe?

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Bulgogi Ciabatta Sandwich

Summer is here, and that means grilling season started. I decided to make a roundup of my Top 10 the most popular grilling recipes.

I love walking around my neighborhood, especially on the weekend evenings and just inhaling the aromatic air that goes under my nose from almost every house. Tempting huh? You get hungry in an instant!

One good thing is that we have nice big, man-made grill pit so the grilling was never a problem almost all year round because we have few months or real winter. Although the rainy season can ruin that excitement.

check out more grill recipes.

There is something about grilling in the summertime, grilling on a special holiday or event. Food ends up really special and memorable.

Usually, we eat and remember what we made a previous year… funny, I know! But I guess that is why it is so memorable.

Asian Beef Skewers

4th of the July is knocking on our door and I thought to post a roundup of top 10 of my most popular recipes from the blog.

That being said, you can perhaps find some kind of inspiration what to make for this upcoming holiday. Well, to enjoy it with your family and friends, of course.

My kids are already looking forward to some of our favorite. We love bulgogi, cevapi, grilled marinated pork, kebabs, etc. Also, we do make a lot of food. However, that is always eaten and I never regret making more than I should.

In addition, I do not serve only meat, but various salads and sides that go heavenly with anything grilled.

Therefore, anything that I will post could be made in a pan in a little bit of oil, marinated and baked in the oven or use option to grill.

I hope you will enjoy my Top 10 the most popular grilling recipes.

If you try this or any other of my recipes please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. Thanks in advance!

My recommendation of some salads that you might enjoy:

Cucumber Radish Salad

BLT Salad

Vegetarian Pasta Salad

Creamy Summer Pasta Salad

So let’s get started! Links are in the title under each image, if by any chance it doesn’t work for you, please let me know! Thank you!   

Thai Chili Grilled Chicken with Salad

Grilled Marinated Tofu

Sweet and Spicy Pork Tenderloin

Grilled Glazed Wild Salmon with Mango Salsa

Honey-Teriyaki Glazed Grilled Chicken

Lemon Herb Grilled Salmon

Chicken Wings in Honey-Sriracha Sauce

Spicy Grilled Boneless Pork Spare Ribs