How To Make Easy Stuffed Bell Peppers | Chef Jean-Pierre
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- Опубликовано: 8 фев 2025
- Hello There Friends, Today I'm making an easy Stuffed Pepper Recipe that is perfect for a family dinner or at anytime you like! Make sure you use the leftover stuffing for something else delicious! Make it extra cheesy or as is and it will come out just the way you like it. Let me know how you did in the comments below.
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PRODUCTS USED BY CHEF:
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❤️ La Valle Tomatoes:
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❤️ Wusthof Boning Knife:
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❤️ Wusthof Chef's Knife:
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❤️ Laser Thermometer:
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❤️ Spatula's Set of 3:
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One thing I don’t understand… is how this fabulous man hasn’t reached a million subscribers yet?? We need to spread the word more folks about this brilliant chef 💙
Working on this already :)
Sadly, I do not think young adults follow the older chefs. They are only interested in the ones on Food Network and other TV shows. They also do not take the time to prepare dishes that are more than 2-3 steps. MANY of them now use the Market boxes that are delivered weekly, have all the ingredients and directions in the box. I am also amazed at the ones who use Instacart or grocery shoppers all the time. I want to select my own groceries--especially vegetables, dairy, and meat. As he mentioned, the kids and young adults do not have the attention span or patience to watch the complete preparation of a dish.
I don't know how either a Butter company or a onion grower has not sponsor him!!!
@@patevans3709 I think a lot of people get turned off with all the prep work, it's so tedious. I think some people watch the other shows for entertainment only.
@@patevans3709 Sad but true. Not just young people--I know lots of folks who do not want to cook because of the time & effort, or simply don't know how to cook. All their meals are eaten in a restaurant or diner, or picking up take-out food, or from the fast-food drive through, or microwaved frozen food, or reheated canned food, Or ordering delivered pizza or sandwiches on a daily basis. I think once in a while is fine, if circumstances dictate, but a home-cooked meal at the table is so comforting. Hopefully anyone can learn how to cook a few basic dishes/recipes.
"You do it your own way. Your family, your food." You, my friend and mentor, are the best chef on any media source. I'm glad you aren't on tv. They would only edit you. That would be like touching up the Mona Lisa.
One 16:35 y☠️😉😜
Wait till you see "Josh and Momma". lol
I made his beef broccoli stir fry twice in the last week…. I added cashews, and crushed red peppers… why? Because I like it that way! :)😊
My girlfriend is out of town two weeks on, two weeks off to take care of her parents… when she is away I tell her what chef JP and I cook every day. 😊
TV is so overrated. This format is the medium term future.
After 38 years my wife passed away and now I’m the cook if we’re going to eat
You really are teaching me a lot
I love watching you and your style of cooking
You have taught me a lot
And saved me from the prepared packaged foods
Keep up the good work!!!!!
Nelson batycki sorry about ur wife
Sorry for your loss!
So lovely 2 hear, god bless x x
God bless
What?..lol... who are you referring to?
“Tick tack tock” oh my I love watching this guy so much. Been watching for years and he brings me joy and cooking knowledge everytime!
I've just discovered him. What a joy 😊
I 'grew up' with Justin and Julia and STILL make garlic bread 'according to Justin's instruction'.
First time I heard you say "onion", I thought of the Cajin Chief. Loved watching him on PBS, nice shout out to a legend... R.I.P.
Same! I loved the Cajun chef!
This show is unbelievable. He's very talented not just as a chef but as entertainment.
The man is the best entertainment on RUclips
Merry merry happy merry 😢😮😮
He reminds me of my dad. He was a chef and restaurateur. I’d give anything to spend the afternoon cooking with him one more time
I know how you feel!!!🙏❤️
What I really love about this man is when he makes mistakes, he doesn't edit them out. Instead, he shows how to recover. I also love the accent. Makes me appreciate my French ancestry!
I have always been a horrible cook, since I have been watching your videos I have greatly improved. Thank you.
Chef Jean Pierre is the Mr. Rogers of the cooking world. I love how he tells everyone to do it the way they like it. Much Respect Chef.
I always say when explaining the allure of chef to those who don't know yet, that he is the Bob Ross of the kitchen.
And the dishes are fantastic!
I usually feel about half of what he says is just thinking out loud, and we're just privileged to listen in. Add the self defecation sign of a great teacher.
So he is uncle Jean now😅😅😅
I agree, except he reminds of the Anal Retentive Chef skit on SNL with Phil Hartmen, cleaning up constantly.....LOL
I love Chef Jean-Pierre, and he's right, I'm not working towards becoming a world-class chef before enjoying better foods, better cooking. So far I've been learning all kinds of tips and techniques. I've learned what a difference ingredient quality makes, how important mise en place actually is, and more importantly, how to say things like "Buttair" and "Onyo" properly! 🤣🤣🤣
Awesome 👌
BUDDER
I like Chef JP. He cracks jokes when you least expected it and makes cooking fun. What a guy, brilliant and funny at the same time.
I agree!!! His references to Justin Wilson brings back years when we watched him!!!
Talks way too much mostly stupid !
Making my mouth water! 😋
totally! He's not trying to be perfect, which makes him perfect.
And warm, full of love and ab absolute perfectionist! What a combination
He isn’t just teaching us how to make beautiful and tasteful food he also teaches us the way of life -love it!👍😀❤️
Thank you so much! 🙏👍❤️
Shout out to Chef for saluting Justin Wilson, the one and only. I'm 53 and grew up in the pre-cable TV age watching Justin Wilson and Julia and Jacques and any cooking content I could find on PBS. Real, good, food, and always a glass of wine to enjoy with it. SALUD to Chef and Justin! Chef brings the same energy and humor and damn fine recipes.
Justin Wilson was amazing and so are you Chef❤
They say onion the same way!
Literally _the_ best cooking videos on the internet, no one is as passionate as this man is about cooking, and I love him for it.
I say, the best on the internet AND any cooking channel on TV. He raises the bar!
It is so awesome that he mentions Justin Wilson. Justin Wilson was a super bad to the bone Cajun home cook type chef I have been following both of these chefs since I was a child and early teenager. I have always loved watching this every since I was a little kid. Thank you for doing what you do chef.
My pleasure! 🙏😊
I watch him yet on YT.
My late Sicilian Mother used to make this all the time....this brings back memories..
One of the things I love the most about his show is that they do it in one take. He doesn't cut n paste scenes to make 'em perfect.
He should have been on FoodNetwork back in the day when they actually taught you about cooking.
I absolutely love this man. He brings me joy just watching him. Jean Pierre is the best cooking chef ever.❤
🙏❤️
JeanPierre ❤
I simply love you! I can watch you all day! Thank you,thank you! 👏🏻👍❤️🇭🇷🇨🇦
I could watch this man cook all day long. 💜
When I discovered JP I watched all of his videos for 3 or 4 days straight.
Me, too! He makes my day so much better!
@@madrabbit9007 That’s awesome! Bet you are a better cook now! (:
@@maryshew9308 Absolutely! (:
@@thegodofpez No where near as good as JP but I've definitely stepped it up.
I love how he starts all his wonderful videos with “Well hello there, friends!”
My friend from elementary school's mom made these for her family plus two adopted children and me. I always invited myself to save time and insure that I got to eat my favorite food invention. She never complained and always fed me. I never forgot the taste of stuffed green peppers and prefer those still over most dinner options. This version is excellent what with all the extra flavors, I am sure. I know I will make this many times and it will help me remember a golden season in a place that is gone. Thanks Chef Jean-Pierre! P.S.- I think the phrase you were searching for was, "nooks and crannies". Haha)
You’re a cook’s best friend my friend ❤️ pure & simple…. You “uncomplicate” every step for us Chef and as always it is really appreciated ❤️ Much love from New Zealand xxoo
The philosophy of an Executive Chef who still loves to just cook. Amazing. All that information in your head given away to simple people like me. Fabulous!
Thank you!😊
well said man I feel same he is great
He takes what might otherwise be peasant food to a whole other universe!
I am so hooked on this channel. It's like cooking with a friend. I could watch these episodes all day long!!!!
Friend? You mean fwend😂. Seriously though even before RUclips i can't believe he didn't have his own cooking network show on tv
My favorite thing I learned from this was the pale in the sink for hand cleaning. This is going to make cooking so much more enjoyable. Thank you so much!
Chef Jean-Pierre is the best. Love the videos. Very informative. I’m a fellow Floridan and am taking some chef courses online. Now that Covid is history there are lots of people, myself included, who would love to attend your cooking school! You make cooking fun. I think a cool idea would be to let your subscribers pick a recipe once in a while and you make it! Challenging and fun. Well not challenging for you! But certainly fun!!
A small trick I've begun to use:
-Divide the peppers lengthwise instead of cutting across at the stem end,
--makes it easier to remove the seeds and seed "pod",
--makes it easier to lay the pepper halves flat for filling
--makes it easier to fill the pepper halves with a gracious plenty of filling
--makes it convenient to plate the peppers and enjoy.
I like Chef JP's recipe and now use it exclusively.
yeah no, thats not as pretty, scraping out the white stuff in the pepper with a spoon is so easy
Great suggestion. I like that it is a more manageable portion.
Jean-Pierre's fusion of humor and flavor fits my palette to perfection! Hats off to the Chef!
What I love about these videos is that not only do you get a good recipe, but he explains techniques, where you will fail and what matters the most... How to recover / fix them.
And of course variants and what sort of ingredients are mandatory for structural reasons and what you can play with for taste....
That is why I fell in love with this channel.
I’m 79 and I definitely watch and Loved Chef Williams, and you seem to have the same lovable disposition.
So glad I found you today.❤
Awesome! Thank you!❤️
Can I get a HOOOOOO!
I loved your justin wilson reference. My granddaddy and I loved setting in his recliner together watching Justin wilson!
Chef you are one of one. You are so fun to watch your enthusiasm is contagious. But your willingness to share your skills is priceless. There is no way you could not be a better cook by watching your videos. Thanks Sir.
My wife and I love stuffed bell peppers. We'll have to try your recipe. I love the classy look of the peppers on their little "stands". By the way, I like the humble and warm way you encourage people to make it their way.
I challenge anyone to watch Chef JP and not want to try cooking and improve their skills. I’ve never seen anyone with the same knack for teaching and just as importantly the enthusiasm! Chef your love for food and cooking is unbelievably infectious. I have never seen anyone on the same level except maybe chef Pasquale. You have the genuine love of cooking like a child first discovering something for the first time. How you do this after 50 years experience is inspiring!❤️
Jean Pierre is the Inspector Clouseau of the kitchen! Brilliant!
Very nice recipe! Great reference to Justin Wilson. My wife and I really enjoyed watching him so many years ago.
Chef! It’s the little things you show us that make such a difference, like using that round thing to put the cheese on so it doesn’t go all over the place. This is why I’m so happy I discovered your channel. Merci ❤️
So right!
I will use the "round thing" while grilling, when someone ask for gorgonzola cheese on their meat / burgers.
@@chefjuboni What is that round thing called? Very useful..
@@RB-hj7qc You probably figured it out by now, but it looks like it's just a cookie cutter. You can buy a set of them in all sizes pretty cheap. They're useful for cookies, dumplings, watermelon, and apparently, for making a circle of cheese. One of those things that doesn't sound like it'd be as useful as it is.
@@lazulin No, I hadn't figured it out until now.🙂 Thank you! I have seen cookie cutters in decorative shapes (not round) but they are only about 1/2 inch high. The height of these threw me off.
@@RB-hj7qc The taller ones are often called 'biscuit cutter'.
Omg! I love you, Chef Jean-Pierre! Not only are you a terrific chef, you’re hilarious and so entertaining! And no, I didn’t go off to Tic-Tac-Tock, I stayed and subscribed 🥰
😂😂! I wrote that too!
Not only a good cook and presenter but also a good camera and on focus and point. Thanks Jean-Pierre and Jack for this great viewer experience.
Thank you 🙏
An excellent person good personality for the industry of culinary,,IM A COOK MYSELF, I WENT TO SCHOOL FOR IT AND BELEAVE ME ,!!!!! IM LEARNING FROM HIM EVERY TIME I SEE HOS VIDEO'S CULINARY CLASES THANKS VERY MUCH FOR TEACH US NEW CULINARY TECHNOLOGIES AND TIPS
You are fantastic, chef Jean Pierre ❤ I ' ll try this tomorrow 👍🏼 Thank you.
I like that part at 2:30, where he talks about the need to just start cooking and learn as you go.
I started with ramen noodles and boxed macaroni and cheese. Then I worked my way up to spaghetti with jarred sauce. Now I'm making dishes like Spaghetti Alla Limone and Beef Wellington! 😋
Chef, I made these for lunch today. They were delicious and despite their size, one was plenty. We have two more left for another meal and we are freezing the leftover filling. Last weekend I made your Caesar Salad on Saturday and the Pork chops on Sunday. Loved them both. Thank you for the videos.
I remember Justin Wilson also. I loved watching him cook. He was the first person I use to watch that inspired me to learn new recipes. You made me think of him when I started watching your channel.❤
Love the reference to Justin Wilson! He was so fun to watch! “On-yon” 😋. Just the cutest! God bless him.
🙏❤️
Every time I view one of your videos, you make me smile. Thank you for always brightening my day.
I liked Justin Wilson too, although sometimes I felt like I needed subtitles 😂😉
Chef Pierre you are the most wonderful funny instructive chef on RUclips.
I watch many channels; I am an accomplished cook but I love coming back to you, don’t ever change.
I most especially enjoy when you can’t remember the names of an ingredient or a process and you simply make it up it’s hysterical. Your video is not only instruct they make me laugh.
You remind me of Julia child who I am convinced was always half loaded when she conducted her shows God bless her.
Thank you for simply being you!
Julia Child-half loaded. Haha, I tend to agree!
Recipr
"It's gonna be delicious, no matter what we do my friends." Love it!
Chef JP’s positive vibe and thorough instructions makes this the perfect cooking video.
I usually stuff the peppers with meatloaf, but this recipe is out of this world! Be sure never to watch this when you’re hungry!!! Can’t wait to get to the store to buy the items to make this‼️‼️‼️ Thank you sir‼️‼️‼️
I made this dish today! Left out the spinach because I forgot to buy it, but used very good Salsiccia sausage. It was delicious, best stuffed bell peppers I ever made. I only used ripe, red peppers and served it with a nice St. Laurent red wine from the Pfalz. Will make this again, many thanks Chef!
Chef Jean-Pierre, le plus drôle, le plus sympathique et le plus brillants des chefs, toutes les chaînes mènent à vous.... Parfois je vous regarde rien que pour avoir la pêche, vous êtes un bijou du net! Je suis méditerranéen vivant à Montréal et vous salue! 💅
Et moi de la Beauce et vous salue aussi.
This is one of my favorite dishes. I love the traditional and Italian versions. Living in the deep South, I appreciate this made with Andouille sauage and pork tasso. But also love it with a good chorizo sausage, whole kernal corn and Queso fresco. There are endless flavor combinations and starch components you can add.
Tried this way and it's phenomenal 😋 I used to boil my peppers but not anymore! Thank you Chef! Best chef on there!!!
Thank you Chef for your shout out to Justin Wilson! I also grew up watching that fantastic man, and he was my father's favorite! Believe me, it was so cool to hear my Pop imitate Justin's enunciation of onion. Plus, you know Chef Wilson had some fine stories.. my favorite one being about the little crawfish. Beware the Cajun.. they will eat anything!
👍👍👍😊
I thought I made good stuffed bell peppers until I followed your recipe & video exactly. All I can say is your way gives new meaning to great stuffed bell peppers! Truly amazing flavor. I started my garden early on during the pandemic so most of my produce is fresh off the vine. What I don't grow I get from a small farm not to far from me or our rural Farmer's Market. I love the taste of fresh off the vine produce. We also have a small Mennonite butcher shop at the edge of town who will cut & trim meats to my wishes. Between that and re-learning to cook from you - our world of food has opened a whole new world of taste & aroma. Thank you from the bottom of my heart.. & palate!
As others have mentioned, your encouragement is so wonderful to hear. And it doesn’t just apply to cooking. It applies to so many things in our lives. I don’t know about others, but to me, it feels SO good to hear “It’s going to be ok, it just takes practice, you can do it!” I need this so much in my life, especially right now. Thank you for being there for us Chef. You’re the dad a lot of us wish we had. ❤️
@Amy--So true. So many of us are missing & longing for the simple human experience & connection of good food & good people in our lives.
I made these tonight fo my family. I goofed and forgot to measure the rice and I used smoked gouda. Amazingly easy to make and the taste is out of this world! Definitely going to make it again! Thank you Chef Jean-Pierre for showing how easy it is in the kitchen.
My first time watching you I like your style and personality. 😊
"Texture is a conductor of flavor". Brilliant
Hello, Lové that. idea of putting the cap on the bell pepper, great if having company, otherwise i normally just chop them up and add the caps to the stuffing, it's amazing how people from different parts of the world cook alike. I add cheese on the bottom and top, lol...... thanks again, have a beautiful day! :)
👍👍👍😊
I love this dish, we make it often in Romania, slightly different, of course, but equally delicious! Thank you Chef!
Please share the differences. Always good to know how a dish is interpreted from around the world!
I can not say it enough! I LOVE Chef Jean Pierre! He is the best teacher, lots of fun, and totally amazing! He deserves to have lots of honors for his skills!!!
That' looks so good.
His impression of Justin was hilarious.
Thank you, I love the detail on prepping the peppers before stuffing and the way you top the stuffed peppers with cheese.
Chef your Justin Wilson immitation was side splitting funny ! Spot on ! 😆💚
I loved Justin Wilson, too, my culinary brother! Great pepper recipe!
Chef, I loved Justin Wilson growing up. His show and Yan Can Cook were the first cooking shows I watched as a kid. I love your channel. Your food always looks so good. God bless!
I love this guy. He is a great chef and a natural entertainer. I’ve made several of his recipes, all of which turned out great.
🙏❤️
Chef, those are BEAUTIFUL! Stuffed pepper was a staple where I grew up (70 yrs ago!) in an Italian community outside New Orleans called Kenner. The Italian owned grocery had sales throughout the year for making stuffed peppers, stuffed cabbage, corned beef & cabbage (lots of Irish there also!), stuffed artichoke. There had once been many small commercial farms (worked by the Italian families) that sold vegetables down in the New Orleans French Market, right along the Mississippi River. How this meal brings back those good memories to me! Nothing was easy back then, but it was a much more peaceful time. It was a family & community time. Oh, how I miss it! Thanks, Chef! And we would all sit together to watch Justin Wilson cook on the PBS station! PS: I proudly claim a wee touch of Irish heritage thru my mother’s family.
My mom used to make stuffed bell peppers when I was a kid. The filling was basically meatloaf. I hated it. But, now that I have matured many decades, I actually like bell peppers. This recipe looks awesome. I have made the smoked red pepper coulee before, and it was fantastic. I will make this soon!
Don’t you just love this man ? And he can cook 😉👍 Thanks for the lessons chef, I love these peppers.
Thank you 🙏
Another great choice for a video! Perfect timing, the peppers, tomatoes and all of the herbs you used are growing in my gardening and ripe right now, and homemade Italian sausage is in the freezer. You are right ,"have fun with it, it's not rocket science." Like my wife always says, "if you can read, you can cook!" Thank you Chef!
You are like. Me, I have 95 percent to make just about anything. I just ha e to get the energy to make it happen.
@@martabolkovac1834 Hahahaha! Me too!
I love to cook. i'm 53 years old and get better every year. watch all kinds of cooking shows, but when i found you and all you knowledge and humor . the look is over... You have everything i need to get better. love you keep it up
Simply: I love you’re cooking and you have the most wonderful personality 👍🏼ty
I long ago gave up trying to work out whether I watch your videos because of your mastery of culinary technique, your amazing recipes or your even more amazing personality. The truth of course is all three: but in any case I know that I have learned an awful lot from you - and continue to do so - and frequently laugh in the process. Thank you Chef JP!
I love the idea 💡 about using that ring to put your cheese 🧀 on!!! My mouth 👄 was watering , looks yummy 😋!!
This Chef is from God!!!!!!!!!Thank you Jean Pierre for such positivity in every video!!!!!!! Listening and watching this great Chef - is a pleassure!!!!!!!!!!!!!Thank you!!!!!!!!!!!!!!!!!!
I watch Justin Wilson is was a great cook! I like this video! I will try them this weekend!
I am from Texas. I used corn beef hash to stuff and topped o it with homemade salsa and cheese.
I made this recipe tonight. It's delicious! Thank you Chef Jean-Pierre. You're the best!
Wow, an unexpected new recipe today. Time to get some ingredients on the way home. This channel is great for me since I like the same styles cooking with butter, cheese, garlic, wine, potato, etc. Then I learn from a top chef.
I've only used ground beef for this but this is definitely a "to do"--soon! 😋Thank you, dear Chef! 🙏God bless!
Me too and as I am getting older, I am losing the taste for ground beef. So I am looking forward to revisiting the stuffed pepper and use Italian sausage instead.
Made this. Despite following the recipe exactly and claiming these are the best stuffed-peppers I've ever eaten, I realized I hate stuffed peppers LOL. So what I did was I made a un-stuffed pepper casserole. All the same ingredients but I dice and cook the peppers with the onions. I now cook it all in a big cast iron pot (dutch oven) on the stove then I throw the entire thing, cheese on top, into the oven (or cheese at the end and broil) and bake. Almost everything is the same.
This is now one of my favorite, easy-to-make, big-pot meals. Thank you Chef for the best filling to any stuffed pepper I've ever eaten! Would not have tried this idea without this amazing recipe!
adore the fact your always washing the hands more cooks need to do the same during demos...great paper recipe.Thanks so very much...
Don't apologize for the video being long- we enjoy it!
Amazing recipe Chef! I have been making stuffed bell peppers for years but I got many great tips for making this dish better. Can’t wait to give this a try!
I’m in love with these recipes, this personality and the help this brilliant chef gives us novice cooks, so much help! My family loved this recipe! I made scalloped potatoes and diced califlower with cheese as side dishes and my family was so thrilled with dinner!
I wish I had an uncle, father, grandfather like you... such a great personality, bright, informative, friendly. I love you saying "my friends" often and you just seem so down to earth. Too many celebrity chefs these days are so out of touch and entitled, have egos... but man, you genuinely seem like the kind of guy, the kind of family, that kids and relatives would LOVE to visit and eat with. Breaking bread with your fellow man is the way to the heart and popping a beer is what I'd do with you if we ever meet. I'd love to see you grow. I've never heard of you until a random RUclips short about cutting onions and I was like wow I've been doing it wrong even tho I watch other chefs do it differently (I've had the knife slip even tho it's sharp and cut me thanks to the onion sticking to the blade). Anyways, I'm rambling... but thank you for your knowledge and personality!
I love how Jack does such a great job!
Chef, That stuffing looks delicious. I'm going to make it and try it with stuffed cabbage. I don't care for peppers at all but I bet it will still be great in cabbage.
Thanks for another great recipe! I even watched it all the way through even though I despise peppers.
That’s a great idea! I love cabbage rolls in tomato sauce. 😋
WOW Chef, get out of my head! I bought all the ingredients for making a stuffed pepper this week and then you do this! Going to try yours out this time. I won't even add the Parmesan cheese to the mix (Sacrilege!) 🤣It looks SOOOOOOO Good! You do such an amazing job and we ALL thank you for it.
Thank you, chef! I was planning on making stuffed bell peppers tonight. You gave me some great new ideas!
I know im a bit late to comment on this video but one thing ive always loved about you is your bubbly personality. I used to watch you on the tv with my mother. sadly shes not here anymore but you are still just as great as you always have been. Never change
Thank you Jean-Pierre : you always give me (us) envy to cook !!
I've been eating stuffed peppers for years, but this recipe is off the charts, can't wait to try it. Thank you chef,
I love how in the end you stayed true to yourself, Chef! You made it with the cheese, and then after cutting into it, you just abandoned the cheese on the side and enjoyed your bite the way you intended it to be. 😆
You always crack me up!
God Bless you!
💪😎🇺🇲
Formidable!! 🥂👍