Reviewed: Sep. 14, 2006

Only reason I gave 4 stars instead of five was because I had to tweak the spices quite a bit. Otherwise was too bland for my taste. But this was really good. Definitely use red peppers instead of green. I also added cheese into the meat mixture. Did not parboil the peppers as I was worried they might become too soft after baking them. They turned out wonderful. Nice and firm but soft enough to eat. We loved this a lot.

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delilahsdagger

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 13, 2006

Very good but I took other people's advice and used more spices...cayenne, paprika and garlic all added to the meat at the beginning rather than at the end. I will probably make this again

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Carol

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Reviewed: Aug. 18, 2006

This recipe was easy to make and is a good starter recipe. I added alot of spices and garlic but it still was bland. Will probably make again.

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Heather Rose

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Reviewed: Apr. 19, 2006

Hey Bob, I'm so happy that I wasn't the only person in the world who considered making stuffed peppers using a brown gravy instead of the same ol' tomato sauce. O.K., so I didn't use beef, however, the thought entered my mind as I was trying to figure out a way of utilizing my leftover lamb from Easter. I specifically sought out this type of recipe and was thrilled to actually find one! YIPPEE, family loved the change! Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 15, 2006

Great family fare! Thanks for the tasty recipe!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Jan. 11, 2006

I thought they were fine, but nothing special. I would make them again, but I would use more spices then the recipe calls for. I ended up having to put hot sauce on them just to make it more flavorful!! Granted I didn't use extra gravy, I didn't add any after it had been in the oven. But that shouldn't have made much difference.

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sk27

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 20, 2005

I had so many peppers from my garden this year, I didnt know what to do with them all. I found this recipe and made it for a BBQ my family and I were going to. EVERYONE there flipped out over these pepper. Thank you so much for sharing. My friends and I will be making these again and again. Oh, just one more thing. I added some crushed garlic and toppped it off with some garlic and pepper cheese. Yummy.

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GARGIRL01

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Reviewed: May 4, 2005

I had never thought of just using meat, mushrooms and gravy to stuff a pepper before. It's a tasty result!! I made some variations to the original recipe. NOTE: I changed the recipe to 1 serving (1/2 pepper per person). First, I doubled the beef in the recipe. I then cooked in (I'm estimating the measurements) 1/8 Cup Worstirshire Sauce, couple splashes of Balsamic Vinegar, 1 tsp. each of oregano, basil, cilantro, and parsley to the browned beef. Then I added the gravy. I stuffed the peppers and put them in the oven. Then I used the extra beef with another jar of sauce to make a side dish with white rice. Such a yummy meal! It's a must try. My husband and I couldn't get enough.

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ALICIASHURTS1

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Reviewed: Mar. 17, 2005

I'll make it again but, it isn't "out of this world" or anything. It was good though.

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NERDYGIRL1976

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Reviewed: Feb. 13, 2005

I made these the other day and they did happen to turn out very well -- definitly something different for dinner. I just need to find some way to spice it up a little better something to knock you in the face when you eat it . Overall, a wonderful starter recipe and especially easy to make if you are not the Ultimate Chef.

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HOSTILITY

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Reviewed: Feb. 4, 2005

WOW was this good. Great low carb recipe and everyone in the family loved it!! Thank you Bob! I definately will make this again!

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EMENDEZ

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Reviewed: Aug. 18, 2004

This was okay. I would probably make it again for an easy dinner.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Feb. 19, 2004

Great recipe! My husband wrinkled his nose when I said "stuffed peppers", but ended up cleaning his plate and said "that's a keeper"! My 10yr.old who hates mushrooms,onions & peppers, forsake her mac n' cheese and ate my pepper! This recipe I will make again...thanks Bob!

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Anita

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Reviewed: Jan. 16, 2004

Absolutely wonderful! My friends gobbled them up. I used a mix of red yellow and green peppers to stuff and it turned out super!

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Rene

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 25, 2003

Delishous, quick, easy, and a lower carb alternative. I used ground venison instead of beef and it turned out fabulous. I added cheese into my mixture and stuffed some graded cheese into each bell pepper. Good recipe!

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JEMJEN24

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Reviewed: Jul. 17, 2003

This dish was a hit. It's definitely preferable to the standard stuffed peppers with tomato and rice.

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EQUUS

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Reviewed: Jan. 28, 2003

We all enjoyed this very much and it's a nice change of pace from traditional stuffed peppers. I didn't add any extra salt because I used bottled gravy which has more than enough salt. I served this with mashed potatoes and will definitely make again.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 3, 2003

My family was not thrilled when I said I was making stuffed peppers for dinner until they tasted this recipe. There wasn't a bit of food leftover. I made mashed potatoes as a side dish which complimented the gravy. Thanks Bob, this is a keeper!

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Lainie

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Reviewed: Nov. 15, 2002

We are trying to cut back on carbs (like everyone else these days), and my fiance bought a huge bag of red peppers from Costco. What to do? What to do? Thought I would give this a try, since this is the only recipe I found that doesn't have the dreaded white rice. It was suprisingly good. Very tasty. I will definitely make this again. I used shitake mushrooms combined with the regular button mushrooms. I think this was a good move. It added just a hint of something different. Great recipe. Thanks Bob!

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