 Guess what folks, I'm back at it again. Look, you didn't already see that thumbnail, your brain already started working and your mouth started salivating, right? Today we're making stuffed bell peppers. Okay, so look, now you guys get to see the ingredients, right? Obviously I got different colored bell peppers. You guys can do all green, all yellow, orange, blah, blah, blah, right? I just wanted to make it fancy. I like the way it takes pictures. And you know, that's why I did it this way. And don't forget to taste a little different on each one of them anyway, right? Now we got an onion. We're gonna be doing the ground beef. And what we wanna do is we wanna multitask, right? So I'm gonna go ahead and fire this up right here. I'm gonna start with like a medium flame, get a little heat in that. But I want you guys to come on over here. For my seasoning, I want you to pay attention. Look at this right here. You see this right here? I'm gonna be using my beef seasoning. This right here, like for them little heavier meats. I could have used this one right here, but I love the profile that's on this right here because just take here all that beef and all that. Okay, so what we're gonna do is we're gonna score here to start, right? Medium heat, got a pan, little bit of this olive oil, just a little bit, this is gonna make its own anyway, right? Now I'm gonna take my ground beef, which I got 80, 20 of yours, you know what I mean? And check this out. Ooh, that smells good. That infuse olive oil, the best. And that's about just a little bit over a pound. So what I'm doing now is just getting a little bit more, you know, surface, meat surface on here so that we can go ahead and get them going. While that's starting, right? I'm gonna set this over here. I'm gonna go ahead and bring my veggies and just start lining them up, right? Cause look, we gotta prep these and get these going. Now, obviously we gotta stuff these, right? So I want you guys to pay attention. First cut I'm gonna make is just straight down off the top like this, just to get everything exposed cause we're gonna clean that up. And all of them are not gonna sit like this. I got a little tip for you. You know what I mean? I usually take these and just cut these straight, you know, like that. And then you know it is set up, right? Okay, so now what we wanna do is before I get to the rest of them because I got my ground beef going, right? I just wanna go ahead, peel some of this back and then what we wanna do is we wanna, you know, just dice it. Okay, so look, now that we're doing everything like we're doing it, now would be a great time for me to tell you guys you wanna preheat your oven to 400 degrees, right? So I got it going, it started. Now we'll come back to this over here. Look at the size that I use in my meat masher, right? And look at how it is. This is what you wanna have. Then you want it to be cooked, right? So with that there, now I'm gonna go ahead and add my onion. I know some of you guys are gonna say that might be a lot of onion. If you feel like that, then you don't have to put as much as I did. I had a medium-sized onion and I've used a whole half, you know? I don't care about really like the size, but you guys can work on your dicing skills, right? I want you to pay attention. Remember I talked about that beef seasoning? This is where you wanna add it right here, right? Now we come with that paste. I like to put my paste in first because I like for that heat, right? I like for the heat to go ahead and help it, you know, like melt. I just opened up my can, right? I want you to notice it got a little, you know, a little bit of a liquid on the top, right? I do not, you know, drain, mash, and then drain or nothing like that. You want it to be a little bit on the moist side, right? Now, if you guys pay attention to this part right here, remember this was just like the bottoms that I cut off, right? And I only save just a little bit of it. I go ahead and add it. I like it and I add it this long, you know, at this stage, right? Cause I don't wanna cook them down for them to be super soft. I do want them to release some of their flavor inside of there too, but I want them to have some integrity. You see, we didn't come back up to a simmer, right? I'm loving it. I'm not gonna cook that down already, you know, way down, like I said earlier, I don't want it to get like super soft. But don't forget, we gotta put the rice in, which I'm finna do right now after the rice, then it goes inside the bell peppers, then we're going in the oven for about 30 minutes, right? So now I'm gonna go ahead and just introduce my rice. So I'm sure some of y'all, when y'all looked at that, you were like, man, he ain't got that much rice. But now look at it, does it make sense to you? Okay, folks, so now we get down to the good part, right? We had 400 degrees, it's waiting on me. I tasted this just a second ago and then I decided to add just a hint of more seasoning to it. And I can tell you right now, it is perfect, right? So what you wanna do is, I'm using Hexclab, right? You can use metal utensils inside of this cause there's no flaky coating that's on the inside, right? And another thing that I did that I should have shown you guys, I took my dish right here, this is my casserole dish and I sprayed the bottom with tam. Now, you just wanna go ahead and get yourself some, you know, some of this inside. Now you cut them down like how you, you know how they want them to be. Now I wanna let you guys know this. For those of you guys that wanna have this a little bit more on the spicy side, you know what you could have did? You could have added jalapenos, just dice them down nice and small, I mean nice and small, right? But you guys get the picture. This right now should just be doing it. The reason I'm not putting nothing in there cause that's tall, that's gonna take a lot of filling, right? So what I wanna do is make sure I get some of these shorter ones done and if I feel like I don't have enough, what I can do is just cut a little bit off the top. Okay, so now that you see everything is stuffed, right? We gonna do it like this. I want you to pay attention. Over here, we got aluminum foil. This is the shiny side, this is the dull side. The dull side goes towards the, you know, your food, right? So listen, we're gonna do it 30 minutes covered. Then we're gonna take, remove the foil and then that's when we apply the cheese, folks. If you wanna know like, hey, he didn't put no cheese on it, that's why it's a method to the madness. Real simple. Then when you put this out, and then for my guy friends, this might be a little new, you know what I mean? Listen, this impresses his, you know, I guess his lady friends or whoever he trying to impress, and that does it. Remember, 30 minutes covered. Let's get it. All right, remember, this is after 30 minutes. Be careful, folks, because there's a lot of steam. You see that? Don't forget them veggies be full of that water. You know what I mean? But look at that right there. Now, what I wanna do is, I just like to take my finger, do it like this, just to check the tenderness of the bell pepper. I know that I'm getting ready to put these back inside for another 10 to 15 minutes, but this time they gonna have cheese on it and they gonna be uncovered, right? Now you guys use whatever kind of cheese you like. Sometime I put provolone over the top, let it just melt there. Matter of fact, now that I say that, I'm about to look. But this is what you wanna do. And the reason I put it on like this, because I wanna see if I have some provolone, I'm gonna do it, folks. All right, so obviously you see me still putting this on the top. Me and I didn't find any, but I'm gonna go ahead and just put the rest of this like a Mexican blend type cheese on the top, right? Now, with that being said, remember we going back in uncovered and I wanna hurry up. I don't wanna let all my heat out, right? Open in the oven. And when you done and your cheese is the way you like it, voila, stuffed bell peppers. Okay, so you see how they are. I'm letting them cool just a little bit before I go ahead and start handling them. I know you guys wanna see that ooey, gooey, you know, cheese pull, but I'm gonna tell you what I'm finna do. Let me go ahead and get myself a fork. Grab this, I got my spatula. I'm gonna go ahead and get underneath the bottom because we cut the bottom right. Make sure we don't get a little drippage all over the place. I'm gonna just drop that right here like that. Listen to my talking folks. I don't know what it is about when we do stuff like that. Mm, mm, mm. Now, for those of you guys who wanna have like a little bit more of a softer, you know, exterior on the exterior outside, you know what you wanna do? You wanna take yourself some cooking oil, like I use extra virgin olive oil for everything. I would have just coated these and then put them in there. Hey, but I'm not finna over talking. Check it out folks. I'm finna get my knife, move this out the way and guess where folks, we about to eat. You see that right there? Hey, cheers, y'all. Hey, you know what? You guys, I think this would be a good time for me to let you guys know, to check this out. I got a new channel, it's called Bottoms Up with AB. That's where I'm posting up drinks, right? I got cocktails and mocktails. And for those of you guys that don't know mocktails, what that means is, that mean a non-acoholic version of a drink, right? So with that being said, go by again. That's Bottoms Up with AB. Check me out. I'm even pairing the drinks with dishes. When you look down here and you look at that, right? You can see that I didn't all do the scrape. Man, the filling is everything. Now, one thing I'm gonna say about these, listen, the possibility or an endless about what you do. I tell you, they great for going in your refrigerator, just clearing it out, especially if you got any extra meat and proteins, just put it at the end to warm it up and then throw it in the oven and then this is what comes out. So talk to them. I'm gonna give you guys a little hint and you gotta let me know down in the comment section below what would you add. I'm gonna just say black beans, right? Corn and I'll leave it like that. That's just something to get your minds going and then talk to me. Now, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out here, listen, there's a channel out here that simplifying these recipes and taking the mystery out of cooking. And you know what I'm about to do, folks. I'm about to go in there and pour me some grape kool-aid and I'm about to get out.