I've made this three times (making it for forth time right now :)) and EVERYONE loves it!!! It's sweet but absolutely wonderful Okay after making this six or so times now I (like other reviewers) noticed that it gets bitter if you leave the peel/rind in for too long and have since started using my juicer to juice the lemons and then finishing with the recipe and have been able to cut back to 2C sugar and still have it be plenty sweet with the added benefit of it not getting bitter or having seeds in it. I just buy an extra lemon or two to slice to garnish the bowl for serving. :) And it makes a perfect gallon size pitcher if you'd rather do it in a pitcher than a punch bowl.

Reviewed On: Jun. 18, 2011

My family has been making these since I was a little girl. We never cook anything before stuffing the peppers. just mix it up like meatloaf, stuff the peppers and bake covered until almost done, top with cheese and bake some more uncovered. much easier and less time consuming than this (use instant rice instead of regular rice)

Reviewed On: Oct. 22, 2009