Cheesy Stuffed Bell Peppers

say folks in this episode we have got the fire stoked up to a blazing hot so y'all come on over cuz we are fixing to cook us up some stuffed bell peppers with a lot of cheese and a little Mexican twist so come on and let's eat [Music] hey thank y'all for stopping by camp on a beautiful day the Lord has made my name is Kent Rollins and what do we do here whole lot of cowboy cooking we do nearly anything you want to do we can do it but if I can't spell it ain't put it in a pot everything we use and everything we do will be listed in the little description down below today we have got something really good that is one of my favorite dishes that I really like to cook and that is a stuffed bell pepper Mexican style I like to add a little cumin and a little oregano to it give it a little bite but first you see me take four bell peppers now I like to use a red or green a yellow and a orange if you got them whatever you want to use is fine with me I'm not color-coordinated take the top off of them core amount make sure you get all that vein out there with a spoon and then we're gonna put them in a Dutch oven I add a little less than 1/4 of a cup of chicken broth cook it for about 10 minutes and why are we doing that to soften the pepper because I want these things when they get done to where you can cut them with a fork so many of them stuffed bell peppers that people you set on the table want me to eat you'd have to take a salt to it to get through there so this way they're softened if you don't want them soften and you want to use that word that Shan throws at me a lot all the time because I all got caught in a hailstorm remember I aldente that's what we're talking about if you want them to crunch so let's go ahead and take these peppers out and when you do these peppers are gonna have a little liquid in there make sure you drain that out that is from the steam and condensation and you got to make sure also when you cut these peppers that these participants will stand up you know can't have none of them that don't want to stand up because they have to stand up in there and do their job I like to start it right off the top here with a sack of cheese that ain't never opening my life is hard and then you get to where you can't even open let me get this other Nathan now you can use whatever cheese you got to liken to but I like to start with a good pinch of cheddar in the bottom of each one of them and pack her down in there pretty good because we want everybody to be able to have some of this in there now comes time to add the star of the show and what is it some Certified Angus beef really good hamburger meat that you seen me put a half of a yellow onion in there diced a little red river ranch Mesquite's a little oregano and a little cumin so take it a pretty good little spoonful about two of them put them down in there and I want you to pack them because when you stuff something it's supposed to be pretty tight so we got a layer of cheese and then a layer of meat so let's trade flavors here and let's go with some mozzarella next and make sure like I say you pack it in there but you can use whatever chew cheese is to your liking hey I don't got no quarrel with you on that but it's got to have the cheese in there I got me some good hatch green chilies that I've already been roasted we're gonna pull the Bigler alarm on you what is it B he said every time you get food out somebody want to drop by account these have been roasted and peeled the water told you now after you roast them on the fire you remember the little trick I told you about taking you a pretty good little handful of water throw it in that plastic bag taking them off the fire let them cool just a minute and then stick them right in there seal it up the sweat will make them things peel so much easier so let me move these fellers out of the way a minute will I carve on these just a second because I just want to split them open I got to get them seeds out of there now if you want to leave the seeds in there you sure can depending on what kind of heat you won't we're just gonna chop and I'm talking chopping pretty fine you say you don't have a die somatic like this in your kitchen well this is the jumbo version you can't get but we do have the smaller version and we have just sold our thousandth hash knife so it was a pretty big deal for us these are the best tool you'll ever have in the kitchen along with a piece of cast iron beak we have got it to this point my friend we're gonna put us a spoonful of them green chilies in there sort of mash them around in each and every participant and this guy here I don't know if y'all noticed it but him and him they didn't get to nurse as long on they mother they a little bit shorter than these other two fellers so what comes next more meat another two spoon food pack them really well now comes the time to where we're going to intermingle and intermix we're gonna put a little cheddar and a little mozzarella right back there to it a little packing more green chilly so what happens next more mate folks you got to always have plenty of the beef yeah so we have got them layered in there and we started out with cheddar on the bottom then mate then mozzarella then more meat no then some green chillies then some mozzarella then some more meat I don't know y'all have to watch the video to figure it out sham it's in the recipe I'll tell you for that and if you see it you can't go wrong here long as you layer cheese meat peppers cheese meat peppers we still going to leave our chicken broth back in here and we're going to go ahead and put us some cheese on the top of these well everybody is stuffed sitting in there nicely we're gonna go here and put us a lid on it we're gonna start it off on a towel trivet with pretty light amount of coals today because if you can see Old Glory you can see that the wind is blowing pretty good but we'll go pretty light on top too cuz we got to just melt this stuff gradually this cheese and soften everything up because the meat is done so Sharon's giving me the deal to go on so I'm gonna go well you see me come out here and right off the day you'll enter I did the hot foot shuffle and kicked all them coals out of the way because we're done use them to steam them peppers a little I want to start out with a fresh batch so write them away got me at all Trebek we're going pretty light on the outside pretty light on top because we do have a pretty good breeze going today we will rotate pretty frequently but also if you don't have a trivet and you're doing this just back your coals off especially on a windy day about this far and you'll be alright you can screw them in as they ass out a little but I always start pretty good ways out and pretty light on top in this breeze the peppers were steamed a little so they're softening before we ever started the meat is already cooked in season so now we've just got to blend all them flavors together spring the wind blows more makes it a little more difficult to cook in a Dutch oven now you can pull coals away from something when it's really windy but yesterday was cooking in some 40 mile an hour wind down here on this ranch it'll nearly blow it away blow all your heat it'll ask it out quicker but on one side of that up and it's always gonna be a little hotter because you're just like a forwards blowing that heat across there you can use a windshield if you've got to but remember if you do you're making reflective heat that comes back in there so put in a pretty good ways from what you're trying to cook not just right up against it in that way you won't radiate that heat back to it and you got to always remember to in that wind you're gonna rotate top and bottom more often because you need to regulate that heat source around there that's about the only way we have a controlling it in the windy situation [Music] [Music] [Music] [Music] so folks had to throw me on just a little more heat on top because that wind was asking some of that out and we are pretty close we rotated the timer - we did and you can see how things have begin to happen because I wanted that cheese in there to toast up really nice so now it is time to add some more cheese you can't never get by without enough so just sprinkle her on there cuz we're fitting to come off that bottom heat so it sits right there it'll be just fine we'll put that on there it'll that cheese melts take it off the bottom heat gingerly let that cheese melting sort of run off her and then we're gonna take it over at the table and let it cool we happy dance here we go it is a done deal and you can see them peppers got getting soft up here and that's what I'm after even got a little bit of that char right there on that towel when we did but get you some of these here tongs and pick out your favorite color anybody got a guess which one up there to pick out shed and knock the grinning who you're gonna let that rascal cool so I'm gonna get this little feller out here to go with him just cause he wanted to come did you see that sham I just want to go ahead I'm gonna put it right on through there I mean you can count it cheese meat green chilies cheese meat cheese Wow I might break down and do the turkey trot here on this one it smells so good in it looks good honey the star of the show to me is the beef and the green chili but you blend it in with the little dab of heat that the green chili gives along with the sweetness of the bell pepper it is the perfect pair that team will drive down the road all day long it is good eating the cheese I like the two different flavors between the cheddar and the mozzarella sort of blends it all together but the cumin and the oregano hey this is fine down in in its own say big would you like a little bite of cheese huh you wait for it now and don't do it until I tell you cuz it's pretty good eating it's not hard I promise okay folks it didn't have no beef in it that's why we didn't get a tail Waggin award there we hope that y'all enjoyed this recipe it's simple and it easy it's sort of like one of the mold classes classic dishes to me but we added a little oregano and a little bit of cumin there to spice it up and change it so as always we thank them veterans and all the servicemen and women for keeping that flag above the wagon out there that so we could have the freedom of choice to come out here and cook in this great country that we live in also I'd like to thank my little sweet wife Shanna and the Beagle for always putting out their best cuz that's what she does she is the greatest producer and editor I've ever worked with in my life and she is the love of my life thank you for taking time out of your busy day to watch our videos be sure and hit the like subscribe and be sure and share with the whole world because everybody needs more cooking and more happy dancing god bless you each and every one hope to see you down the stuffed pepper trail hey thank y'all for stopping by can't seeing boogers okay pick them a lot of it today what do we do sorry that's wrong here you go take two so what are we talking about today some stuffed bell peppers a little Mexican puppers he's right here gray that's the stuffed pepper are you a stuffed pepper

Channel: Cowboy Kent Rollins

Views: 309,329

Rating: 4.9653611 out of 5

Keywords: stuffed peppers, stuffed bell pepper, stuffed bell peppers keto, stuffed bell peppers with ground beef, dutch oven cooking, dutch oven recipe, dutch oven recipes camping, bell pepper recipes, bell peppers and beef, bell peppers stuffed, outdoor cooking, camping cooking, camping recipes, cowboy recipes, cheesy stuffed bell peppers, campfire cooking, camp cooking, outdoor channel, cowboy cooking, stuffed bell peppers, easy stuffed bell peppers, Super bowl recipe

Id: NbGrkm-fGf8

Length: 13min 46sec (826 seconds)

Published: Wed Apr 10 2019

Reddit Comments

[u/ketospicy]

He has a printable recipe in his YouTube description

[u/tarajayn]

I love that guy! His jerky is awesome too and easy to Keto-fy.

[u/Pogwaddle]

I love that guy too!