I took this to a picnic potluck, and it received really favorable reviews. I varied only slightly from the recipe as written. I cut the potatoes to cubes before boiling (and it still took around 16-17 minutes to get them tender). I substituted green onions for the regular onion. I omitted the eggs. I also used 1 cup of light mayo (Duke's!) and somewhere between 1/2 cup and 3/4 cup light sour cream, instead of the suggested 2 cups of mayo. Finally, I baked the bacon in the oven at 400 degrees--a lb of bacon is a lot to cook evenly on a stovetop. I just put some foil over cookie sheets, and so it was less cleaning up! Thanks for providing a great recipe to add to my collection!

Reviewed On: Aug. 21, 2008

This is a favorite recipe of mine. I originally got it from a Pampered Chef shower. I never use the onion, and have substituted garlic powder at times for the fresh garlic. Instead of making it into a braid, over the years I've taken to making a "wreath" with the crescent rolls. I make a 5 inch diameter circle with the crescent triangles, with the long ends pointing outwards, top with the filing, and then fold the crescents over back towards the center. I've found that by making this in a wreath style, and using a pizza stone, the "wreath" thoroughly bakes in about 30 minutes at 350 degrees.

Reviewed On: Jan. 23, 2008

I took the advice of the person whose review has been deemed "most helpful," and really like the recipe with those additions. I think the recipe would be sort of bland without adding cumin, red pepper, and coriander seed. The addition of those spices (I used garlic powder as well) gives the filling a sort of sloppy joe taste, which my husband and I really enjoyed. If that's not the right taste for you, I still think experimenting with spices would help the recipe. I also added some cheese to the rice and beef mixture, in addition to topping the peppers with cheese. Finally, we were using homegrown peppers, which seem to be quite a bit smaller than those you can buy at the grocery store, so I only parboiled the peppers for about 3-4 minutes, and I baked the peppers for 25 minutes, then added cheese and put them back in for another 6-7 minutes. The texture came out perfect.

Reviewed On: Sep. 18, 2007