 Okay, guys, this is what we're going to be making on Chef Shea Bear playlist today. We're going to be making stuffed peppers Let's do it together. We've got our peppers here now I was going to show you how I make my stuffing with the ground beef to stuff these with unfortunately, I Filmed it, but I didn't hit record on the camber, but I'll get we'll get to that in a minute I'm just going to cut these open So I'm just using this I guess it's a steak knife, and it's not going real well, but bear with me We're just regular people here. I'm going to take a spoon. I'm just going to get right in there like that This one happens to be growing a baby Now you can use the green onion or the green peppers if you want, you know This one Was growing one inside. I've actually had almost a full grown one inside one before but Anyway, some people like to leave their seeds in so if you get I Have the the oven preheating to 350 it just got up to temperature That's what the big thing noise was But so if you get a few seeds down in there Don't be alarmed. Don't worry about it It'll be fine Unless you really really hate the seeds, but see these aren't hot peppers, so they're really not Going to be it's not going to make it hot or anything like that It's just kind of like carving out a pumpkin Just get get what you can out of there I'm sure there's easier ways of doing this, but I've just always done it this way a couple seeds down in there Anyway, clean inside there. I'm going to do that to all these other ones and then I'll get back with you and we're going to stuff them Okay, I've got these all cleaned out now I'm going to put them in this pan because I don't have a glass baking dish that these will work in I'm just going to use my hands to stuff these you can do it however you want and but I'm going to put them in here Okay So what I've done for my mixture is I've took hamburger I took a half a cup of cheese shredded cheese. I use the mexican style I used a half of a medium onion a pack of saltine crackers. This is to two pounds of burger A half of saltine a half a pack of salt or a pack of saltine crackers For a binding agent and then my seasoning now. I've also put um Some v8 juice in here And I also put some Worcestershire sauce in there So if you if you use that and your your hamburger goes from red to brown don't worry about it. It's fine It didn't go bad in five minutes. Okay I want to take these and stuff these but you can stuff them with whatever you want A lot of people will add rice and I was going to but I don't care much for rice Now monkey loves rice But she said, you know, it's up to you. She said it didn't matter to her either way So I kind of skipped on the rice and we're just going to put these in here the best we can Okay, now I'm going to have a lot of this meat left over And that's a good thing Because I'm going to make a small meatloaf As well Out of this stuff. So you won't be seeing that it's just throwing it in a pan But I'm going to make a small meatloaf With the leftovers we can have on this week So um sunday night I made What was it? I made uh, oh, yeah sunday night. We made chicken or chick. We made uh steaks And yesterday I made hot wings so Today we're having these Stuff peppers I just kind of like that. So that's oh, yeah, that fits very nice now A lot of people Will make uh, we'll use uh, just regular tomato juice Some people even use a stock of chicken stock of beef stock or or something like that But I I like um, I like some v8 juice. This is just original. You can use spicy You can use tomato juice. You can use whatever you want. It's your creation I'm just going to dump this over top of here. I've got it on this pan Just in case something spills over All right I'm going to put a little more on that. I may add more as it cooks if it starts Uh, dwindling down. I may add some more So I used a half a can In my mixture my incorporation over here my stuffing Uh Speaking of which and I used about a can and a half of here and I may And I may use some Some more but a lot of people speaking of which will take like say Make homemade stuffing or stove stovetop stuffing which I have used on these and stuffed them with And they are absolutely fabulous very very delicious and we're going to put these in the oven I'm going to put them in for 30 minutes and then I'm going to check Now when these are just about done when they got about five minutes left Now you want the internal temperature at least 165 on that meat Okay, because you want your meat done thoroughly you want to cook clear through So I'm going to cook them uncovered at 350 degrees For 30 minutes and I'll check the internal temperature when I got about five minutes or so left A lot of people don't do this, but I like to put a little uh more cheese on top of it So let's get these in the oven and we'll set the timer for 30 minutes and we'll check them Got 125 A little longer So this makes two cans all together Now we're going to put them back in For another 20 minutes 163 so that's close enough. I'm getting my alarm So that's good So now We're going to sprinkle some cheese on top of that and we're just going to keep an eye on it just till the cheese Is melted nicely You can put as little as much as you want on there or not at all Back in she goes we're going to keep an eye on it And as soon as that melts a little bit We're going to set it up here on the stove top and let it rest Wow That looks good and smells delicious We've got our stuffed peppers. They seem to be pretty good We're going to let them rest for about 10 to 15 minutes So that way it can finish cooking it can uh, so the the meat will stay together when you cut them open Okay, guys since my taste tester is not home from work yet. I'm going to give this a shot Let's try it turned out wonderful So quick and easy guys. I mean I'm going to say about 53 minutes altogether, but keep checking it and you know make sure That that they're not drying out too much or getting too done too quick uh, I mean the uh Ovens are or are kind of like microwaves. They vary once you get to know your oven You'll know about how long it takes, but I've had these in there for about 53 minutes So uh the three minutes was to melt the cheese But uh, you know, it may vary cooking times may vary different parts of the country different, you know Different stoves, but a cricket recipe um Very tasty Listen, I want to thank you guys for joining me And helping me make this dish for monkey. I'm sure she's going to enjoy it very much As well as I will I'm sorry you're not here to uh Eat one of these with us, but Maybe next time All right guys. Listen, this is chef shea bear. I'm going to say see you guys later for now and Take care. Bye. Bye guys