My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color,This recipe is easy enough for family yet fancy enough for company.
Trying new recipes is one of my favorite hobbies. It’s also the most gratifying. What could beat the smiles and compliments of the ones you love?I serve steamed carrots to round out the meal perfectly.
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Click here for Stuffed Peppers for Two recipe enjoy!
2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
2. In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender.
3. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
1 stuffed pepper: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.
Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken? I used to think it was all in the sauce which they slather on quite generously. But oh how wrong I was! I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken! Restaurant worthy finger licking good barbecued chicken requires 2 things: BBQ Chicken Rub and really good barbecue sauce.
So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices. I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in. This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.
You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken. I know it sounds like a lot, but trust me use the correct amount for some amazing chicken. To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.) Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides. Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes. Or better still leave it in the fridge overnight or up to 24 hours. Remember the longer it rests the more flavoring it will absorb.
If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature. Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.* Read Tips on how to Grill Barbecued Chicken below.
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Here’s my recipe for Basic BBQ Chicken Rub. You can also use it on Turkey and other poultry you want to grill.
3 Tbs. Paprika
3 Tbs. Ground Sea Salt
2 1/2 Tbs. Chili Powder
2 1/2 Tbs. Onion Powder
3 Tbs. Garlic Powder
2 1/2 Tbs. Dark Brown Sugar
2 Tsp. Chipotle Chili Powder
2 Tsp. Ground Thyme
2 Tsp. Ground Black Pepper
Combine all ingredients in a small bowl and mix thoroughly.
Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.
You can store it in the pantry for about 3 months. Store in the freezer if you want to keep it fresh longer.
* Tips for Grilling Barbecued Chicken
Spray grill with oil and preheat to high heat
Place chicken on the hot grill and cook uncovered for 5 minutes
Flip chicken over and cook another 5 minutes
Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed
Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid
Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)
Cook uncovered for 1 minute then flip chicken over and baste again
Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)
If chicken is still undone continue to grill with lid down until it reaches the correct temperature. If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.
Remove cooked chicken from grill and place in a pot.
Baste with more barbecue sauce and cover pot.
Let rest for 5 minutes before serving. You can serve with a side of barbecue sauce.
Mix all ingredients in a small bowl anc combine thoroughly
Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
This rub will store tightly covered in the pantry for about 3 months. If you want to store it longer place it in the freezer where it can be stored for 6 months.
I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it! If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster. I like to say it’s a crockpot on steroids! You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is. I doubt you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken. That’s what I do when I make Instant Pot Roasted Chicken!
Instant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour. Yup Roasted rotisserie like chicken cooked in less than hour! How much better can it get?
Seriously how easy is that? Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity. I use those parts to make stock for the gravy.
Ready to make this delicious Instant Pot Roasted Chicken? Here’s how!
1 whole chicken up to 5 pounds
1 Tbs Kosher Salt
1 Tbs Garlic Powder
1 Tbs Paprika
1 Tsp Black Pepper
1 Tsp Dried Rosemary (optional)
1 Sprig of fresh Rosemary (optional)
1/4 Cup Canola Oil
1 small onion peeled
1 Cup chicken broth
Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy
Rinse chicken and pat dry with paper towel
Place onion in cavity
Combine all seasonings in a small bowl and add oil to them, stir well
Turn on Instant Pot and set to sauté
Rub 1/2 of oil mixture to breast side of chicken
Place chicken breast side down into hot Instant Pot
Carefully rub remaining oil mixture to back of chicken
Cook for 4 minutes
Turn Chicken over onto its back and cook for another 4 minutes
Then remove chicken from pot and turn pot off
Place trivet on bottom of pot, then pour broth into pot
Return chicken to pot breast side up
Place sprig of rosemary on top of chicken (optional)
Secure lid making sure valve is in the sealing position
Set pot on Manual and adjust time to 25 minutes
Let pot depressurize naturally, do not move valve to venting position
Remove lid and transfer chicken to serving dish.
Let chicken rest in serving dish about 5 minutes before cutting.
Instant Pot Roasted Chicken
If you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs. They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.
Seriously? Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made. I mean I like hard boiled eggs well enough. I like them for egg salads and deviled eggs mostly. I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter. But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation. So here goes!
Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot! An Instant Pot is an electric pot that is like a crockpot on steroids. It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker. Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.
Now what does this have to do with hard boiled eggs? Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes. Wow right? Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel. So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells. In short perfect eggs for coloring and making deviled eggs.
How do you make Instant Pot Hard Boiled Eggs? Easy peasy! Here’s how!
Place trivet onto the bottom of your Instant Pot.
Add 1 cup of water.
Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.
Lock lid in place making sure valve is in sealing position.
Turn Instant Pot on to Manual and adjust time to 7 Minutes.
When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.
When it reaches 5 minutes carefully turn valve to venting for quick pressure release.
Prepare a large bowl with ice water.
Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.
Leave eggs in ice bath for 5 minutes then use or store as needed.
You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off! And of course the egg is cooked perfectly too!
Instant Pot Hard Boiled Eggs
I’m so loving my new Instant Pot! It’s like a crockpot on steroids! It does everything my old crockpot does but faster! Imagine roasting potatoes in just 7 minutes. I made these delicious Instant Pot Roasted Rosemary Potatoes for our last family barbecue.
It’s super easy to make using those cute baby potatoes you can buy by the sack at Costco or Sam’s Club. It makes a great side side for barbecues, roasts, and whatever your like! They’re creamy, crunchy, and so yummy. Here’s my recipe of Instant Pot Roasted Rosemary Potatoes!
2 Lbs. Baby Potato Medley or combination of baby yukon gold & red potatoes
1 Tbs Fresh Rosemary
2 Tbs Garlic Powder
1 Tbs Sea Salt
1 Tbs Black Pepper
1/4 Cup Olive Oil
1 Cup chicken or vegetable broth
1 Sprig Fresh Rosemary
Turn on Instant Pot and set on sauté.
Wash potatoes and pat dry with paper towel and place in a bowl
Combine seasonings with olive oil and drizzle over potatoes
Toss potatoes in the oil making sure all potatoes are covered with oil
When pot is hot place potatoes in pot to brown on all sides – you may have to do this in batches
Remove browned potatoes from pot and turn off pot
Place trivet on the bottom of the pot
Add broth then carefully place potatoes on trivet
Place sprig of rosemary on top of potatoes
Place lid on pot making sure the valve is on sealing
Turn pot on to Manual setting and adjust time to 7 minutes
When timer goes off quick release the pressure by carefully turning the valve on to venting
When all the pressure has been released open pot and plate potatoes for serving.
Instant Pot Roasted Rosemary Potatoes
Instant Pot Roasted Rosemary Potatoes