Welcome to the "Green Bell Pepper Challenge". This time, the 2 CHEFS and 2 DOGS (Chefs Mike and Tony) must make a recipe that includes green bell peppers, and can feed 4 people for UNDER $20.

Chef Mike's handmade cutting boards: https://www.chefsusa.com/shop

STUFFED PEPPERS Recipe:
Serves 4
2 cans Campbell’s Tomato Soup
1-pint whole milk
1 tablespoon vegetable oil
1 onion diced medium
2 garlic cloves, minced fine
1-pound lean ground beef
4 green bell peppers
2 cups prepared rice


In a medium saucepan, add the 2 cans of tomato soup and milk and place over low heat: stir every few minutes.

Heat a large pot over medium high heat for 1 minute. Add the oil and diced onion and sauté for 2 minutes. Add the minced garlic and sauté for 30 seconds. Add the ground beef and sauté until browned. Place the cooked ground beef in a large bowl and add the cooked rice. Stir to mix well. Set aside.

Add water to the same pot you cooked the beef in until it is high enough to cover the height of the bell peppers. Turn heat to high and bring to a boil. When the water boils, add the peppers and cook for 2 ½ minutes. Remove the peppers to a paper towel cut side down to drain.

Assemble: Choose a high sided baking dish that will support the 4 peppers, so they do not fall. Fill the peppers with the ground beef and rice mixture and place them in the baking dish. Pour in the tomato soup until it comes up to within 1 inch of the top of the baking dish (but not covering the peppers). Bake at 375 degrees for 20 minutes.

To Serve: Place the stuffed pepper on a serving plate on its side. Cut the top of the pepper and open to unfold with stuffing on top. Ladle the tomato sauce over the beef and rice mixture and ENJOY!

PEPPER AND ONION SAUSAGE HOAGIES Recipe:
Serves 2
2 tablespoons butter
2 cloves garlic minced fine, separated
2 hoagie rolls
2 tablespoons vegetable oil
2 sausages (mild or hot)
1 large bell pepper, seeded and sliced into thin strips
1 large onion, cut into long slices
s/p to taste
½ teaspoon pepper flakes (optional)
½ can light beer
1 cup shredded mild cheddar cheese
1 teaspoon Italian seasoning
Honey mustard (optional)

Heat a large skillet over medium high heat for 1 minute. Add the butter and ½ half of the garlic. Swirl pan to melt butter. Cut the hoagie rolls in half, leaving a hinge (like a hot dog bun) and place flat side down in the pan to toast. Repeat for the 2nd hoagie roll. Set aside. Add the oil and the sausage to the pan and sear for 3 minutes per side. Add the onions and peppers on top of the sausages and season to taste with s/p. Cook for 2 minutes. Stir the pan and poke the sausages 2-3 times with a knife. Continue to cook for 5 minutes; stirring every minute. Add the pepper flakes and beer. Cover and lower the heat to medium. Simmer for 3 minutes. Remove the sausages from the pan and cut them in half lengthwise. Return the sausages to the pan and cover. Place lid on pan and reduce heat to low. Simmer 3 minutes. Add the Italian seasoning to the cheese and mix well in a small bowl.
To Serve: Place the sausage slices on the toasted rolls and top with the onion and pepper mixture. Top with the cheese mixture and broil until melted. Serve with honey mustard (optional).

Music Credits:
Dirt Road Traveler by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Artist: http://audionautix.com/

TONY COOKING – 2 MUST SHOW:
Matt's Blues by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/