Big hit. I added shredded zuchinni and replaced celery with onion. I also used ground turkey instead of ground beef. Great way to serve vegtables!

These stuffed bell peppers turned out so creamy and delicious... 5 stars!

Out of this world delicious! I made as directed with the only changes being that I used onion instead of celery (didn't have any), added some garlic & didn't slice the peppers in half lengthwise (I took the tops off & gutted out the seeds). I made my own tomato sauce to use in this but I don't think it mattered- we couldn't tell the sauce was homemade with all the ingredients in this recipe. I'll just use jarred sauce next time. I served with polenta although a light salad would make a better side dish. Panna cotta with fresh raspberries on top for dessert (cannoli would also make a fine dessert to go with this). This was a lot of work & took a long time to make but was worth the time & effort. My husband says it gets 10 stars. I highly recommend. Thanks for the recipe.

I made this with onions instead of celery (Husband isn't a fan), and I blanched the seeded peppers in boiling water for about five minutes to soften. The meat mix was a tad bland so I threw in some onion powder and Italian herb blend. It turned out pretty good but I wouldn't bother with the heavy cream next time. Thanks!

Made a few minor changes like added egg, bread crumbs, garlic, and chili pepper instead of red pepper flakes, but it was sooo good!

Really good. My husband, 14-month son and I both ate it up! I skipped the red wine b/c we were out. I added garlic and onion with the carrots and celery. This is a keeper. Filled 4 big peppers wonderfully.

Sooooo good! I followed the recipe exactly other than pre-boiling the peppers so that they would be soft. It was delicious.

Turned out wonderful!! I steamed the peppers first before the baking to soften them up some. My boyfriend and I devoured it, I can't wait to make them for guests sometime. I felt like it really spiced the the old style stuffed bell peppers. Thanks for the recipe!!!!

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation.

Well, after searching for a recipe that sounded good I settled on this one. What a good choice!! I doubled the recipe as I was making for a bunch of people - worked great. We are also heart-conscience and eat pretty low-fat around our house. So I used less oil, 98% fat-free ground turkey, reduced-fat parmesan and fat-free 1/2 & 1/2. It was spectacular! I think next time I will increase the red pepper flakes as I like the spicy side of Italian food. Try this one tonight!

Time consuming but delicious!

This was absolutely delicious. I just made it last night, and I only had a few tweaks. First, I left the peppers whole, and just cut off the caps, then I blanched them in boiling water for 2 minutes. For the filling, I added about 1/4 cup of onions in with the carrots and celery to saute. I also added some oregano and cinnamon to the sauce, and I was very generous with the parmesan cheese (more like 1/3 cup in the filling and 1/2 cup on top). They turned out beautifully--definitely a do-again.

I used orzo instead of rice. I also added 2 cloves of minced garlic. Next time I will try stuffing some zucchini. Thanks for a great recipe.

excellent to the letter recipe, perfect with orzo! thanks

I had never had stuffed bell peppers but always wanted to try them. This was very good. Even my 4 year old daughter loved them. She asked me to make them every night.

First, I hate bell peppers but really wanted to try this dish, I am soo glad I did. I used 4 red bell peppers and made this exactly as the recipe calls with one addition I mixed panko bread crumbs with the parmesan cheese topping to give it a light golden crispy taste and look. The presentation was right out any gourmet cook book photo. The taste was out of this world. My brother hates bell peppers and absolutely loved this dish going back for seconds. I will make this often.